Rhubarb cherry pie is a delightful fusion of tart and sweet flavors, combining the classic tang of fresh rhubarb with the rich, fruity sweetness of cherries. This pie is a perfect way to celebrate the flavors of spring and summer, offering a beautiful balance of textures and tastes. The tender, flaky crust encases a luscious filling that bursts with juicy goodness, while a hint of vanilla and almond extract adds a subtle depth of flavor. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this pie makes for a stunning and delicious dessert that’s perfect for family gatherings, picnics, or any time you want a taste of something special.
Ingredients:
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 1/4 to 1/2 cup ice water
For the Filling:
- 2 cups fresh rhubarb, chopped
- 2 cups fresh or frozen cherries, pitted
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 tbsp lemon juice
- 1/4 tsp salt
For the Egg Wash:
- 1 large egg
- 1 tbsp milk
Instructions:
- Prepare the Crust:
- In a large mixing bowl, combine the flour, salt, and sugar. Cut in the chilled butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Gradually add ice water, a tablespoon at a time, mixing until the dough starts to come together. Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Make the Filling:
- In a large bowl, combine the chopped rhubarb, pitted cherries, granulated sugar, cornstarch, vanilla extract, almond extract, lemon juice, and salt. Toss well to ensure the fruit is evenly coated with the sugar and cornstarch. Let the mixture sit for 10-15 minutes to allow the flavors to meld.
- Assemble the Pie:
- Preheat your oven to 400°F (200°C). Roll out one disk of dough on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, pressing it into the bottom and sides.
- Pour the rhubarb cherry filling into the crust, spreading it out evenly.
- Top the Pie:
- Roll out the second disk of dough. You can place it over the pie as a whole top crust or cut it into strips to create a lattice top. Trim any excess dough and crimp the edges to seal.
- If using a whole top crust, cut a few small slits in the center to allow steam to escape.
- Apply the Egg Wash:
- In a small bowl, whisk together the egg and milk. Brush the top of the pie crust with the egg wash to give it a golden, glossy finish.
- Bake the Pie:
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. If the crust begins to brown too quickly, cover the edges with aluminum foil.
- Cool and Serve:
- Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set. Serve warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Rhubarb cherry pie is a deliciously tangy and sweet dessert that’s sure to impress with its vibrant flavor and beautiful presentation. Enjoy each bite of this classic combination that brings together the best of rhubarb and cherries in a delightful pie.
