Classic Cherry Rhubarb Pie – Sweet, Tart, and Absolutely Irresistible
If you’re looking for the perfect combination of sweet and tart in a classic homemade dessert, this Cherry Rhubarb Pie is exactly what you need. With vibrant cherries and fresh rhubarb wrapped in a buttery, golden crust, this pie is a timeless treat that brings a burst of flavor with every bite. Whether you’re hosting a family gathering or simply craving a nostalgic dessert, this pie will steal the spotlight.
Why You’ll Love This Pie
- Balanced Flavor – The tartness of rhubarb and the sweetness of cherries create a perfect harmony.
- Easy to Make – With simple ingredients and easy steps, this is a no-fuss dessert anyone can master.
- Perfect for Any Season – Ideal for summer picnics, fall potlucks, or cozy winter nights.
- Freezer-Friendly – Make ahead and freeze for when cravings strike!
Ingredients You’ll Need
- 2 cups chopped rhubarb (fresh or frozen, thawed and drained)
- 1 can (21 oz) cherry pie filling
- ¾ cup white granulated sugar
- 2 ½ teaspoons quick-cooking tapioca
- Pastry for a 9-inch double-crust pie (store-bought or homemade)
- 1 tablespoon white sugar (for topping)
- A few tablespoons of milk (for brushing the crust)
Step-by-Step Instructions
1. Make the Filling
In a large mixing bowl, combine the chopped rhubarb, cherry pie filling, sugar, and quick-cooking tapioca. Gently stir until well combined. Let this mixture sit for about 15 minutes. This rest time allows the tapioca to start absorbing moisture, which will help thicken the filling during baking and prevent a soggy crust.
2. Preheat the Oven
While the filling rests, preheat your oven to 400°F (200°C). This ensures your oven is hot enough to crisp the crust and cook the filling evenly.
3. Assemble the Pie
Roll out your pie dough and fit it into a 9-inch pie pan. Pour the cherry-rhubarb filling into the crust, spreading it evenly with a spatula.
Roll out the second crust and place it on top of the filling. Seal the edges by pinching them or pressing with a fork. Use a sharp knife to cut a few small slits in the top crust—this helps steam escape during baking.
Brush the top crust lightly with milk and sprinkle with 1 tablespoon of sugar for a golden, sparkling finish.
4. Bake
Place the pie in the preheated oven and bake for 40 to 45 minutes. You’ll know it’s ready when the crust is golden brown and the filling is bubbling at the edges.
Tip: If the crust starts to brown too quickly, cover the edges with foil halfway through baking.
5. Cool Before Serving
Remove the pie from the oven and let it cool completely—this allows the filling to set and makes slicing easier. Cooling for at least 2 hours is recommended.
Serve on its own, or with a scoop of vanilla ice cream or fresh whipped cream.
Baking Tips for Success
- Don’t skip the tapioca: It thickens the filling perfectly without affecting flavor.
- Use fresh rhubarb when in season: It gives the best texture and taste.
- Chill your pie crust: A cold crust bakes up flakier and holds its shape better.
Did You Know?
Rhubarb is technically a vegetable but is used like a fruit in desserts. It’s rich in fiber, vitamin K, and antioxidants, and pairs beautifully with sweet fruits like strawberries or cherries. In this pie, it adds a unique tang that balances the sweetness of the cherry filling.
Serving Ideas
- Serve warm with vanilla ice cream for a comforting dessert.
- Add a drizzle of caramel sauce for a gourmet twist.
- Enjoy cold the next day with a hot cup of coffee.
Final Thoughts
This Cherry Rhubarb Pie isn’t just a dessert—it’s a crowd-pleasing showstopper. The simple ingredients come together in a way that feels both rustic and elegant. Whether you’re baking for a special occasion or just because, this pie is guaranteed to impress.
Make it once, and it’ll become a family favorite for years to come.