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Homemade cherry rhubarb pie on a wooden table with fresh cherries and rhubarb.

Homemade Cherry Rhubarb Pie

A delightful pie combining tart rhubarb and sweet cherries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pie Filling
  • 2 cups chopped rhubarb (fresh or frozen) Make sure it's chopped evenly.
  • 2 cups pitted and halved cherries (fresh or frozen) Both fruit varieties work well together.
  • 1 cup granulated sugar Adjust to taste.
  • 2 tablespoons cornstarch Helps to thicken the filling.
  • 1 tablespoon lemon juice Adds freshness.
  • 1 teaspoon vanilla extract Enhances flavor.
  • a pinch salt Balances sweetness.
For the Pie Crust
  • 1 package ready-made pie crusts Convenience ingredient.
  • additional flour for dusting To prevent sticking.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine chopped rhubarb, cherries, sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Stir gently and let sit for 10-15 minutes.
  3. Roll out one of the ready-made pie crusts into your pie dish. Dust the counter with flour for easy rolling.
Assembly and Baking
  1. Pour the fruit filling into the pie crust.
  2. Roll out the second crust and place it over the filling. Crimp the edges or press with a fork, and cut slits in the top for steam to escape.
  3. Bake in the oven for 15 minutes at 425°F, then reduce to 350°F (175°C) and bake for an additional 30-40 minutes until the crust is golden brown and filling is bubbly.
  4. Let the pie cool for at least 2 hours before serving.

Notes

For a sweeter pie, adjust the sugar. Store leftovers tightly covered in the fridge for up to 3 days.