Cherry Rhubarb Pie pairs a jammy sweet-and-tart filling with a flaky homemade crust. Cherries and rhubarb are a classic summer combination, and this pie—with a pretty lattice top—tastes like the season on a plate.
Think of it as a cherry rhubarb crumble turned into a pie. Sweet dark cherries, fresh or frozen, balance the bright tartness of rhubarb. The fruit is tossed with sugar and a bit of starch so the filling sets up beautifully during baking.
Cherries and rhubarb shine in late spring and summer when they’re at their best. If you enjoy this pairing, consider other recipes featuring rhubarb and seasonal fruit.
- Rhubarb Sorbet
- Sour Cream Rhubarb Muffins
- Strawberry Rhubarb Cobbler
- Rhubarb Crumble Cake
- Mini Strawberry Rhubarb Galettes
- Rhubarb Bars
- No Bake Cherry Cheesecake Pie
- Fruit and Cream Cheese Puff Pastry Danish
Why You’ll Love This Recipe
Balanced flavor. The combination of sweet cherries and tangy rhubarb creates a lively contrast that keeps every bite interesting.
Flaky crust. This version uses an all-butter pie crust for a tender, flaky base. Store-bought crust will work in a pinch, but homemade butter crust adds more flavor and better texture.
Perfect for gatherings. A cherry pie is a timeless favorite—serve this at summer barbecues, holiday weekends, or any warm-weather celebration.
Ingredients
This pie keeps the ingredient list short so the fruit can shine.
- Cherries: Use sweet dark cherries (fresh or frozen, pitted) to balance rhubarb’s tartness.
- Rhubarb: Bright red or pink stalks create a pretty color and bright flavor; slice into ½” pieces.
- Sugar: Granulated sugar sweetens the filling.
- Thickener: Cornstarch (or tapioca starch) helps set the filling so it isn’t runny when sliced.
- Pie crust: Two discs of all-butter pie dough give the best texture and flavor; store-bought crust can be substituted if needed.
See the recipe card below for exact quantities and a full ingredient list.
Substitutions and Variations
- If you prefer not to make a lattice, use a full top crust and cut slits for steam to escape.
- Swap the lattice for a crumb topping for a rustic twist.
- Add sliced strawberries for extra volume and sweetness in the filling.
- Avoid canned pie fillings—fresh or thawed frozen fruit yields the best texture and flavor.
- For depth of flavor, stir in warm spices such as cinnamon, ginger, clove, or cardamom.
How to Make This Recipe
Plan ahead: the pie dough should chill for at least 1–2 hours before rolling. Follow these main steps for a successful pie.
1. Pit the cherries, halving some if needed, and cut rhubarb into ½” pieces. Combine the fruit in a large bowl.
2. Whisk together sugar and cornstarch to remove lumps before adding it to the fruit.
3. Add the sugar-cornstarch mixture and vanilla to the fruit, tossing to coat evenly. Set aside.
4. Roll one disc of pie dough to 1/8–1/4″ thickness and make sure it overhangs the pie dish by about 2 inches.
5. Fit the bottom crust into the pie dish, pressing gently into the bottom and sides and leaving the overhang.
6. Roll out the second dough disc to about 1/8″ and cut strips for a lattice top (about 1″ wide is common).
7. Re-mix the filling, then add it to the bottom crust. Brush the crust edge with egg wash to help the lattice adhere.
8. Weave or arrange the lattice strips over the filling, then gently press the edges to seal.
Tip: If you need help assembling a lattice top, review a short demonstration video on lattice assembly for guidance.
9. Trim the excess pastry flush with the rim using kitchen shears or a knife.
10. Fold the overhang under itself and crimp or press the edges to seal the pie.
11. Chill the assembled pie while the oven preheats, then brush the lattice and crust with egg wash.
12. Optionally sprinkle coarse sugar and sliced almonds, then bake until the crust is golden and the filling is bubbling through the lattice.
Expert Tips
- Mound the filling slightly above the crust level; the fruit will settle as it bakes and this yields a full-looking pie.
- Place the pie on a rimmed baking sheet to catch any drips; lining the sheet with parchment makes cleanup easier.
- Freeze the bottom crust before adding the filling and chill the assembled pie briefly before baking to reduce shrinking.
- If the crust browns too quickly, tent the pie loosely with foil for the remaining bake time.
- Move the pie to the bottom third of the oven for the final 15 minutes to ensure the bottom crust bakes through.
- Bake until the fruit is actively bubbling in the center—this indicates the filling is hot enough for the thickener to activate.
- Cool the pie completely (several hours) before slicing so the filling sets and doesn’t run.
Recipe FAQs
Runny pie can result from underbaking or not using enough thickener. Ensure the filling bubbles during baking and allow the pie to cool fully so the thickener can set. Cornstarch, tapioca starch, or a small amount of flour will help.
Both work. Cornstarch gives a clearer filling and a slightly thicker consistency. Flour yields a slightly cloudier filling but still thickens well. Tapioca starch is another excellent option.
A soggy bottom often means the pie needs more time in the oven or more direct heat toward the bottom. Moving the pie to the lower third of the oven for the final bake minutes helps. Using a metal pie pan can also promote better browning.
Metal pie pans brown faster and more evenly. Glass is helpful for beginners because you can see when the bottom crust is golden.
Storage
Store the pie covered at room temperature for up to 2 days. After that, keep it refrigerated for up to 5 more days.
To freeze, wrap the whole pie or individual slices tightly in plastic wrap and aluminum foil; freeze up to 6 months. Thaw completely at room temperature before serving.
How to Reheat Pie
Reheat slices in a 375°F oven for 5–15 minutes until just warmed. Avoid heating the filling to the point it becomes very hot, or it may seep from the crust.
More Pie Recipes You’ll Love
- Peach Almond Frangipane Galette
- Apple Galette with Puff Pastry
- Fried Peach Pies
- Easy Blueberry Pie Bars with Shortbread Crust
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Recipe
Cherry Rhubarb Pie
Equipment
- 9 inch pie pan
- Rolling pin
- Food processor (optional for crust)
Ingredients
Pie Crust
- 3¼ cups all-purpose flour
- 1 cup + 6 tbsp unsalted butter, cold
- 1 tsp kosher salt
- ⅔ cup ice cold water
- 1 egg (for egg wash)
- ¼ cup sliced almonds (optional)
- 1 tbsp turbinado sugar (optional)
Cherry Rhubarb Filling
- 3 cups sweet cherries, pitted (fresh or frozen)
- 2 cups rhubarb, cut into ½” pieces (fresh or frozen)
- ½ tsp almond extract
- 1 tsp vanilla paste or extract
- ¾ cup granulated sugar
- 3 tbsp cornstarch
- ¼ tsp kosher salt
Instructions
Pie Crust
- Cube butter and chill briefly. Combine flour and salt in a food processor (or by hand). Add cold butter and pulse until pea-sized crumbs form.
- With the machine running, add about half the ice water and pulse until the dough begins to form clumps. Add more water sparingly until the dough holds when pressed but is not wet.
- Divide the dough into two equal discs, wrap tightly, and chill 1–2 hours.
Cherry Rhubarb Filling
- If using fresh cherries, pit them. Reserve about 1 cup whole cherries and halve the remaining cherries to fill gaps.
- Combine cherries, rhubarb, almond extract, and vanilla in a large bowl.
- Whisk sugar, cornstarch, and salt together, then toss with the fruit to coat thoroughly.
Assembly
- Let chilled dough sit 15 minutes to soften slightly. Roll one disc to 1/8″ thickness and fit into a 9″ pie dish with a 2″ overhang. Chill the shell.
- Roll the second disc to 1/8″ and cut strips for a lattice top (about 1″ wide).
- Stir the filling again and transfer it into the chilled bottom crust, scraping any remaining sugar-cornstarch into the pie.
- Brush the rim lightly with beaten egg so the lattice adheres. Weave or arrange the strips, trim excess to ½”, and tuck under to seal.
- Chill the assembled pie while preheating the oven to 425°F.
- Egg wash the lattice and crust. Sprinkle sliced almonds and turbinado sugar if desired.
- Bake at 425°F for 15 minutes, then reduce to 375°F and bake an additional 45–60 minutes until the filling bubbles through the lattice. Move the pie to the bottom third of the oven for the last 15 minutes to ensure the bottom crust is fully baked.
- Cool the pie completely on a wire rack (about 4–5 hours) before slicing. Serve with vanilla ice cream.
Notes
- If using frozen fruit, thaw in a colander over a bowl and reserve the juices; add them back to the fruit after mixing with sugar and starch if desired.
- Allowing the pie to cool fully is essential for the filling to set and slice cleanly.