Sweet and Tart Perfection: Homemade Rhubarb Cherry Pie Recipe

Nothing screams spring and early summer quite like the combination of tart rhubarb and sweet cherries baked into a flaky, golden-brown pie crust. This Rhubarb Cherry Pie is a delightful twist on the classic rhubarb pie, offering a harmonious blend of flavors that will tantalize your taste buds. The bright acidity of rhubarb is beautifully balanced by the sweetness of cherries, creating a pie that is both refreshing and comforting. Whether you’re a seasoned baker or a beginner in the kitchen, this recipe provides detailed instructions and helpful tips to ensure a successful and delicious pie every time.

Why Rhubarb and Cherries are a Match Made in Pie Heaven

Rhubarb, with its vibrant pink stalks and tangy flavor, is a spring vegetable often used in desserts. Its tartness is a perfect foil for sweet fruits, preventing the dessert from becoming overly cloying. Cherries, on the other hand, bring a rich sweetness and juicy texture to the pie. When combined, rhubarb and cherries create a complex flavor profile that is both refreshing and satisfying. The slight bitterness of the cherry skin adds another layer of complexity, making this pie a truly unforgettable treat.

Ingredients You’ll Need

Before you begin, gather all the necessary ingredients to ensure a smooth baking process. Here’s a breakdown of what you’ll need:

For the Pie Crust:

* **2 ½ cups all-purpose flour:** Use a good quality all-purpose flour for a tender and flaky crust.
* **1 teaspoon salt:** Enhances the flavor of the crust and balances the sweetness of the filling.
* **1 cup (2 sticks) cold unsalted butter, cut into ½-inch cubes:** The key to a flaky crust is cold butter. Keep it as cold as possible until you need to use it.
* **½ cup cold vegetable shortening, cut into ½-inch cubes:** Shortening helps create a tender and flaky crust.
* **6-8 tablespoons ice water:** Add the water gradually until the dough just comes together. Overworking the dough will result in a tough crust.

For the Rhubarb Cherry Filling:

* **4 cups fresh rhubarb, trimmed and cut into ½-inch pieces:** Choose firm, vibrant pink rhubarb stalks.
* **4 cups fresh sweet cherries, pitted and halved:** Use sweet cherries like Bing or Rainier. If using frozen cherries, thaw them completely and drain off any excess liquid.
* **1 cup granulated sugar:** Adjust the amount of sugar to your preference, depending on the tartness of the rhubarb and the sweetness of the cherries.
* **¼ cup all-purpose flour:** Helps to thicken the filling and absorb excess juices.
* **2 tablespoons lemon juice:** Adds brightness and enhances the flavors of the rhubarb and cherries.
* **1 teaspoon almond extract (optional):** Complements the cherry flavor and adds a subtle nutty aroma.
* **2 tablespoons butter, cut into small pieces:** Adds richness and flavor to the filling.
* **Pinch of salt:** Enhances the flavors of the filling.

For the Egg Wash (Optional):

* **1 large egg:** Provides a golden-brown color and shine to the crust.
* **1 tablespoon milk or water:** Thins the egg for easier application.
* **Turbinado sugar or sanding sugar (optional):** Adds a decorative sparkle and sweetness to the crust.

Equipment You’ll Need

* **Food processor or pastry blender:** For cutting the butter and shortening into the flour.
* **Large mixing bowl:** For combining the filling ingredients.
* **Measuring cups and spoons:** For accurate measurements.
* **Rolling pin:** For rolling out the pie crust.
* **9-inch pie plate:** Choose a pie plate made of glass, ceramic, or metal.
* **Plastic wrap:** For chilling the dough.
* **Baking sheet:** To catch any drips from the pie.
* **Parchment paper (optional):** To line the baking sheet for easier cleanup.
* **Pastry brush (optional):** For applying the egg wash.

Step-by-Step Instructions for Making the Pie Crust

Creating a flaky and tender pie crust is the foundation of a great pie. Follow these steps carefully for best results:

1. **Combine dry ingredients:** In a food processor, combine the flour and salt. Pulse a few times to mix.
2. **Add cold butter and shortening:** Add the cold butter and shortening to the food processor. Pulse until the mixture resembles coarse crumbs, with some pea-sized pieces of butter and shortening remaining. This process can also be done by hand using a pastry blender or your fingertips. Work quickly to prevent the butter and shortening from melting.
3. **Add ice water:** Gradually add the ice water, one tablespoon at a time, pulsing after each addition. Be careful not to overmix. The dough should just come together and form a ball.
4. **Divide and chill the dough:** Divide the dough in half. Flatten each half into a disc. Wrap each disc in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 2 hours. This allows the gluten to relax, resulting in a more tender crust.

Step-by-Step Instructions for Making the Rhubarb Cherry Filling

While the pie crust is chilling, prepare the rhubarb cherry filling:

1. **Combine filling ingredients:** In a large mixing bowl, combine the rhubarb, cherries, sugar, flour, lemon juice, almond extract (if using), and salt. Toss gently to combine.
2. **Let the filling macerate:** Allow the filling to sit for 15-20 minutes, stirring occasionally. This will help the rhubarb and cherries release their juices, creating a more flavorful filling.

Assembling and Baking the Pie

Now that the crust and filling are ready, it’s time to assemble and bake the pie:

1. **Preheat the oven:** Preheat your oven to 400°F (200°C).
2. **Roll out the bottom crust:** On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer the dough to your 9-inch pie plate. Trim any excess dough and crimp the edges using your fingers or a fork.
3. **Add the filling:** Pour the rhubarb cherry filling into the prepared pie crust. Dot the top of the filling with the butter pieces.
4. **Roll out the top crust:** Roll out the second disc of dough into a 12-inch circle. Carefully place the dough over the filling. Trim any excess dough and crimp the edges to seal the pie. Alternatively, you can cut the dough into strips and create a lattice top.
5. **Cut vents:** Cut several vents in the top crust to allow steam to escape during baking. This will prevent the crust from becoming soggy.
6. **Prepare the egg wash (optional):** In a small bowl, whisk together the egg and milk or water. Brush the egg wash over the top crust. Sprinkle with turbinado sugar or sanding sugar, if desired.
7. **Bake the pie:** Place the pie on a baking sheet lined with parchment paper (optional). Bake for 20 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and bake for an additional 30-40 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with aluminum foil.
8. **Cool completely:** Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set and prevents it from being too runny.

Tips for a Perfect Rhubarb Cherry Pie

* **Keep ingredients cold:** Cold butter and shortening are essential for a flaky pie crust. Use ice water to bring the dough together and chill the dough thoroughly before rolling.
* **Don’t overmix the dough:** Overmixing the dough will develop the gluten, resulting in a tough crust. Mix the dough just until it comes together.
* **Use fresh, high-quality ingredients:** The flavor of the pie will only be as good as the ingredients you use. Choose ripe, sweet cherries and firm, vibrant rhubarb stalks.
* **Adjust the sugar to your preference:** If you prefer a sweeter pie, add more sugar to the filling. If you prefer a tarter pie, reduce the amount of sugar.
* **Thicken the filling:** Flour helps to thicken the filling and absorb excess juices. You can also use cornstarch or tapioca starch.
* **Cut vents in the top crust:** Cutting vents in the top crust allows steam to escape during baking, preventing the crust from becoming soggy.
* **Protect the edges of the crust:** If the edges of the crust start to brown too quickly, cover them with aluminum foil.
* **Let the pie cool completely:** Cooling the pie completely allows the filling to set and prevents it from being too runny.

Variations and Additions

* **Add spices:** Experiment with different spices to enhance the flavor of the pie. Cinnamon, nutmeg, ginger, and cardamom are all great options.
* **Use a different crust:** Try using a graham cracker crust or a store-bought pie crust for a quicker and easier option.
* **Add nuts:** Sprinkle chopped nuts, such as almonds or pecans, over the top of the filling for added texture and flavor.
* **Add zest:** Add lemon or orange zest to the filling for a bright, citrusy flavor.
* **Make mini pies:** Use muffin tins to make individual rhubarb cherry pies. Adjust the baking time accordingly.
* **Use frozen fruit:** While fresh is best, you can use frozen rhubarb and cherries if fresh are not available. Be sure to thaw the fruit completely and drain off any excess liquid before using.

Serving Suggestions

This Rhubarb Cherry Pie is delicious on its own, but it’s even better when served with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce. It’s the perfect dessert for any occasion, from casual family dinners to elegant dinner parties.

Storage Instructions

* **Room temperature:** You can store this rhubarb cherry pie loosely covered at room temperature for up to 2 days. The crust will soften over time.
* **Refrigerator:** For longer storage, store the pie in the refrigerator for up to 4 days. Cover it tightly with plastic wrap or foil to prevent it from drying out. Let it sit at room temperature for about 30 minutes before serving.
* **Freezer:** To freeze the pie, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw the pie in the refrigerator overnight before serving. You may want to reheat it slightly in the oven to crisp up the crust.

Rhubarb Cherry Pie: A Sweet and Tart Delight

This Rhubarb Cherry Pie is a delightful combination of sweet and tart flavors that is sure to impress. With its flaky crust, juicy filling, and beautiful presentation, it’s the perfect dessert to celebrate spring and early summer. Follow this recipe closely, and you’ll be rewarded with a delicious and memorable pie that everyone will love. Happy baking!