One bite of this Cherry Rhubarb Pie and you’ll understand why I’ve made it a staple in my kitchen for over a decade. Growing up in Eminent Recipes, I learned that the best desserts are a balance of sweetness and tartness, and this pie does just that. Quick to assemble, budget-friendly, and customizable, it’s ideal for weeknights or holidays.
| Prep Time | 45 minutes |
|---|---|
| Cook Time | 1 hour |
| Total Time | 2 hours 45 minutes |
| Servings | 8 |
| Difficulty | Moderate |
| Cuisine | American |
Why This Recipe Works
This Cherry Rhubarb Pie combines a perfectly flaky crust with a balanced sweet-tart filling. It’s beloved for its visual appeal, customizable lattice top, and the way rhubarb tones down fruit sugar. The crust gets a subtle almond flavor, adding depth.
I tested this recipe over multiple seasons to ensure it works year-round, even with frozen fruit. The result? A consistently perfect pie with moist filling and a crisp crusted bottom.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Pie Crust | 3¼ cups all-purpose flour | Use white whole wheat flour substitute |
| Unsalted Butter | 1 cup + 6 tablespoons | Butter keeps crust flaky. Can use coconut oil. |
| Ice Water | ⅔ cup ice cold | Use filtered water for clean flavor |
| Kosher Salt | 1 teaspoon | Use fine sea salt as substitute |
| Cherries | 3 cups pitted | Frozen cherries work well in summer |
| Rhubarb | 2 cups | Omit for cherry-only version |
Step-by-Step Instructions
Prepare Dough
Cube the butter into ½” pieces and place in the freezer.
Mix Crust
In a bowl, add the water and some ice cubes and set aside.
Cold Butter
Using a food processor, add the flour and salt to the bowl and pulse to combine.
Combine Ingredients
Disperse the cold butter into the flour mixture and pulse until pea-sized pieces form.
Form Dough
Add ice water gradually, pulsing until the dough balls together but doesn’t feel wet.
Chill Dough
Split into two discs, wrap in plastic wrap and refrigerate for 1-2 hours.
Prepare Filling
Pit fresh cherries, leaving half whole and half halved.
Make Filling
Combine cherries, rhubarb, almond extract, and vanilla in a bowl.
Cook Mixture
Whisk together sugar, cornstarch, and salt before adding to the fruit.
Roll Out Crust
Remove dough from fridge and gently roll to ⅛-inch thickness.
Fit into Dish
Press rolled dough into prepped pie dish, trimming excess along sides.
Cut Lattice
Roll second dough disc and cut even strips for lattice top design.
Fill Crust
Spread filling evenly into bottom crust, ensuring fruit sits flush.
Apply Lattice
Brush edges with egg wash for adhesion before attaching lattice strips.
Bake Pie
Preheat oven to 425°F. Bake for 15 minutes, then lower to 375°F and continue baking for up to 75 minutes until juice bubbles.
Chef Tips for Perfect Results
Chill dough at least 1 hour to prevent shrinkage during baking
Use cold water mixture to ensure flaky layers
Brush lattice edges with egg wash for golden finish
Trim lattice strips to ½ inch before tucking under base crust
Let pie rest 4-5 hours before serving to allow filling to set
Sprinkle sliced almonds before final baking stage for extra texture
Common Mistakes to Avoid
Folding dough incorrectly after chilling – fix by allowing dough to rest at room temperature before rolling
Overmixing filling after cornstarch addition – control by sifting starch with sugar
Not using cold butter in crust – store butter in freezer and handle dough gently
Omitting egg wash on lattice – causes instability during baking
Slicing too soon – fixes przez allowing 4-5 hour cooling period
Variations and Substitutions
| Ingredient | Substitution | Impact on Flavor |
|---|---|---|
| All-purpose flour | White whole wheat flour | Milder whole grain flavor |
| Almond extract | Vanilla paste | Better pairs with rhubarb |
| Cornstarch | Mashed bananas | Provides natural binding |
Serving Suggestions and Pairings
Top slices with whipped coconut cream and decorate with fresh mint leaves for a refined plate. Serve each portion with a dollop of wildflower honey for extra depth. This pie pairs beautifully with Earl Grey tea, champagne, or almond milk for dessert nights.
Storage and Reheating
| Method | Duration | Instructions |
|---|---|---|
| Room Temperature | 2 days | Keep in sealed container at room temperature |
| Freezer | 1 month | Wrap slices tightly in plastic film |
| Reheating | 10-15 minutes | Use oven for best texture results |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 4 g |
| Fat | 18 g |
| Carbohydrates | 45 g |
| Fiber | 2 g |
| Sugar | 28 g |
| Sodium | 180 mg |
Frequently Asked Questions
Are there non-dairy options for this recipe?
Yes, use coconut oil instead of butter and almond milk for egg wash alternatives. Both options maintain similar textures.
How do I know when the pie is done?
Juices will steadily bubble through the lattice top and maintain a centered position. Pie crust edges will domed slightly but still golden.
Can I use half frozen fruit?
Absolutely – frozen cherries mix well with fresh rhubarb. Thaw fruit initially before mixing filling.
How long should pie dough rest before rolling?
At least 15 minutes following chilling to improve dough flexibility and reduce cracking.
What if my crust is soggy?
Sprinkle 1 tablespoon of breadcrumbs in bottom crust before adding filling. This absorbs excess moisture.
From generations of recipe testing in Eminent Recipes, this Cherry Rhubarb Pie bridges tradition and modern simplicity. With its balanced flavor profile and visually striking presentation, it’s a recipe meant to be shared. Whether you prefer a classic origin or a contemporary twist, enjoy every buttery, tart, and comforting bite.
Print
Cherry Rhubarb Pie with Almond Crust
- Total Time: 165
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A flaky almond-flavored crust encases a vibrant cherry-rhubarb filling, balancing sweet and tart flavors. Customize with a lattice top and enjoy year-round with frozen fruit.
Ingredients
3¼ cups all-purpose flour
1 cup + 6 tablespoons unsalted butter (or coconut oil)
⅔ cup ice cold water
1 teaspoon kosher salt (or fine sea salt)
3 cups pitted cherries (fresh or frozen)
2 cups rhubarb (optional)
1 teaspoon almond extract
1 tablespoon vanilla extract
¾ cup granulated sugar
¼ cup cornstarch
½ teaspoon salt
Instructions
Cube butter and freeze.
Chill water with ice cubes.
Pulse flour and salt in a food processor.
Add cold butter and pulse until pea-sized.
Gradually add ice water until dough forms.
Chill dough discs for 1–2 hours.
Pit cherries and cut rhubarb.
Combine fruit with almond extract, vanilla.
Mix sugar, cornstarch, and salt; add to fruit.
Roll dough to ⅛” thickness.
Press dough into pie dish and trim edges.
Create lattice top with second dough disc.
Bake at 375°F (190°C) for 1 hour.
Cool completely before serving.
Notes
Frozen cherries work well in summer.
Substitute white whole wheat flour for all-purpose.
Use coconut oil if avoiding dairy.
Omit rhubarb for a cherry-only filling.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 45
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg