Cherry Rhubarb Pie

Strawberry and rhubarb may be a well-loved team, but the tartness of the red and green stalks is just as delicious when paired with other fruits—like cherries! In this cherry rhubarb pie recipe, tart red cherries are mixed with chopped rhubarb and baked until bubbly. The intense tartness of the rhubarb is tempered by the cherries and sugar, and the pie is topped with a pastry lattice for an extra pretty presentation. This rhubarb recipe is perfect for summer cookouts and potlucks.

Cherry Rhubarb Pie Ingredients

• Rhubarb: Slice freshly picked rhubarb into pieces or use the rhubarb you stashed in the freezer last season. Store-bought frozen rhubarb will do the trick too.
• Canned cherries: You have to love it when recipes call for easy, canned ingredients. Choose a tart variety of the beloved stone fruit to add to the pie filling.
• Sugar: To sweeten and macerate the fruit, use granulated sugar in the rhubarb and cherry pie filling.
• Tapioca: There are many options when it comes to pie thickeners. Quick-cooking tapioca is a favorite because it reliably sets up pie filling, even at low oven temperatures.
• Pie pastry: Use your favorite premade pie pastry brands or make this pie with your favorite double homemade pie crust recipe.
• Food coloring: Red food coloring is optional, but can be added to the filling to boost its red hue.

Directions

Step 1: Combine filling ingredients

Mix together the sliced rhubarb, pitted tart red cherries, sugar, quick-cooking tapioca and optional food coloring in a large bowl. Let the filling stand for 15 minutes.

Editor’s Tip: Get ready to bake the pie by preheating the oven to 400°F and preparing a 9-inch pie plate.

Step 2: Prepare the pie dough

Line a 9-inch pie plate with half of the double crust pie dough. Trim the edge of the pastry to 1/2 inch beyond the rim of the plate.

Editor’s Tip: If you’re topping the pie with lattice, roll out the second portion and cut the strips now. Use our step-by-step guide to make lattice pie crust with ease.

Step 3: Fill and bake

Pour the cherry-rhubarb filling into the lined pie dish. Top the filling with a lattice top or another decorative pattern made with the rolled-out, second portion of pie dough. Trim and seal the top crust or strips to the bottom crust and flute the edge all around.

Bake the pie at 400º for 40 to 50 minutes, until the crust is golden brown and the filling is bubbling. Allow the pie to cool completely before slicing and serving.

Editor’s Tip: Protect the bottom of your oven from possible bubble-overs by placing a baking sheet on the oven rack below the pie to catch any drips.

Cherry Rhubarb Pie Variations

• Brighten it with citrus: One way to make canned cherry pie filling taste homemade is to stir in lemon juice and a teaspoon of lemon zest.
• Add a crumb topping: Use a single portion of pie dough for the bottom, then make a cinnamon-flavored crumb topping for the top. Sprinkle it over the fruit filling before putting the pie in the oven.
• Try homemade cherry filling: Use fresh tart cherries to make a homemade cherry filling on the stovetop in only 15 minutes.

How to Store Cherry Rhubarb Pie

Before storing your rhubarb cherry pie, allow it to cool completely. Cover the pie with storage wrap or move it to a tightly covered dessert carrier. Store the pie in the fridge.

How long does cherry rhubarb pie last?

Your cherry rhubarb pie will last for up to one week. To protect the quality of the crust and fruit and help the pie last longer, it’s important to keep it tightly covered and refrigerated.

Can you freeze cherry rhubarb pie?

Yes, you can freeze the pie, and there are two ways to do this. One option is to assemble the cherry rhubarb pie, wrap it well and then freeze it unbaked. When you’re ready to bake it, unwrap and place the frozen pie directly in the oven. (Don’t thaw it first, as this will make the crust soggy.) The other option is to bake and cool the cherry rhubarb pie, then wrap and freeze it. A baked, frozen pie should be thawed overnight in the refrigerator. Either way, the pie can be stored in the freezer for up to three months.

Cherry Rhubarb Pie Tips

Is fresh or frozen rhubarb better for cherry rhubarb pie?

This cherry rhubarb pie works equally well with fresh or frozen rhubarb, and that means you can make it any time of the year! Fresh, crunchy rhubarb mellows and becomes tender as the pie bakes—as long as you cut the stalks into 1/2-inch pieces, which allows them to completely cook through. If you have any remaining fresh stalks after making this cherry pie recipe, try freezing rhubarb this summer so you’ll have it on hand all year.

If you’re using frozen rhubarb, thaw it first and drain off the excess liquid. Slice it into small pieces and add it to the filling ingredients.

How do you prevent a soggy pie crust?

There are several steps you can take to prevent that dreaded soggy pie crust. Glass or metal pie plates do the best job of distributing heat and browning the bottom crust. Placing the pie dish on a metal baking sheet in the oven also helps, as it sends more heat to the bottom of the pie. Another tip I recommend is moving the oven rack down one notch so that the bottom of the pie is closer to the heating element in the oven.

What should you serve with cherry rhubarb pie?

There are several options when it comes to pairings for cherry rhubarb pie, but I think a big scoop of vanilla ice cream is at the top of the list! Butter pecan or almond butter swirl ice creams also make delicious pairings. You can serve slices of this pie topped with sweetened homemade whipped cream. Drizzles of caramel sauce or lemon dessert sauce are tasty toppings, too.