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Cherry Rhubarb Pie

Cherry Rhubarb Pie Recipe

Spring is in the air, and that means it’s time for cherry rhubarb pie! This delicious pie is the perfect way to celebrate the arrival of warmer weather. The tart cherries and sweet rhubarb are a perfect combination, and the flaky crust is simply divine.

This recipe is easy to make and can be customized to your liking. If you like your pie tart, use tart cherries. If you prefer a sweeter pie, use sweet cherries. You can also add other ingredients to the filling, such as lemon juice, almond extract, or pumpkin pie spice.

No matter how you make it, cherry rhubarb pie is sure to be a hit with your family and friends. So gather your ingredients and get baking!

You can double the filling portion to make two pies. The pie crust can make 2 double crust pies, however, I like to make to pie crust recipes because I like my crust a little thicker then the regular.

Ingredients

For the Dough: 3 cups all-purpose flour
1 cup cold butter, cut into small cubes
1 large egg
1 tablespoon white vinegar
2 teaspoons salt
1 cup water
For the Filling: 2 cups pitted tart cherries
2 cups cleaned, chopped rhubarb
1 cup sugar
2 tablespoons cornstarch
1 teaspoon salt
1 1/2 cups cherry juice
1 teaspoon almond extract
1 tablespoon pumpkin pie spice
Juice from 1 lemon

Instructions

1
To make the dough: Pulse the flour and cold butter together in a food processor until the butter is finely chopped into the flour.
2
Add the egg, vinegar, salt, and water, and pulse until the dough just comes together.
3
Turn the dough out onto a lightly floured surface and knead briefly until smooth.
4
Divide the dough in half fourths depending on how thick you like your crust and roll out each into a 12-inch circle.
5
To make the filling: Combine the cherries, rhubarb, sugar, cornstarch, salt, cherry juice, almond extract, pumpkin pie spice, and lemon juice in a large saucepan.
6
Bring the mixture to a boil over medium heat, stirring constantly.
7
Once the mixture has thickened, remove from the heat and let cool slightly.
8
To assemble the pie: Preheat the oven to 350 degrees F (175 degrees C).
9
Line a 9-inch pie plate with one of the crusts.
10
Pour the filling into the prepared pie crust.
11
Top with the remaining crust, trim off the excess crust and crimp the edges with a fork to seal.
12
Cut a few vents in the top crust to allow steam to escape.
13
Brush the top crust with egg wash and sprinkle with sugar, cinnamon, and nutmeg.
14
Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
15
Let cool completely before slicing and serving.

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