Cherry Rhubarb Pie

Why You’ll Love This Cherry Rhubarb Pie 🍒🥧

Hey there, pie lovers! Are you ready to bake up a storm with a pie that’s both ridiculously easy and unbelievably delicious? Then get ready to meet your new favorite dessert: my Easy Delicious Cherry Rhubarb Pie! This isn’t your grandma’s rhubarb pie (though grandma would probably love it too!). We’re taking the classic tart-sweet combo of cherry and rhubarb and making it effortlessly amazing.

This recipe is all about simplicity and incredible flavor. Imagine this: a perfectly flaky double crust cradling a vibrant filling of sweet cherries and tangy rhubarb, all bound together with a touch of tapioca for the perfect consistency. Each bite is a delightful dance of sweet and tart, with a satisfyingly soft yet slightly textured filling that melts in your mouth. The quick-cooking tapioca ensures a beautifully thickened filling without any fuss, saving you precious time in the kitchen.

This pie isn’t just a dessert; it’s an experience. It’s the perfect centerpiece for a summer gathering, a comforting treat on a cool evening, or a delightful reward after a long day. The aroma alone will transport you to a sun-drenched kitchen, filled with the warmth of baking and the promise of deliciousness. It evokes feelings of nostalgia, comfort, and pure joy – the kind of joy only a perfectly baked pie can bring. So, ditch the complicated recipes and embrace the ease and deliciousness of this Cherry Rhubarb Pie. Your taste buds will thank you!

What You’ll Need

Let’s gather our ingredients for this delightful pie! You’ll find most of these items readily available at your local grocery store.

* 2 cups chopped rhubarb: Fresh rhubarb is ideal for its vibrant tartness, but frozen will work in a pinch. Make sure to thaw it completely before using. Look for stalks that are firm and bright red.

* 1 (21 ounce) can cherry pie filling: This is a real time-saver! You can use your favorite brand. The sweetness of the cherry pie filling perfectly complements the tartness of the rhubarb.

* 0.75 cup white sugar: This amount is just right for balancing the tartness of the fruit. Adjust to your preference if you like your pie sweeter or tarter. Granulated sugar works best here.

* 2.5 teaspoons quick-cooking tapioca: This is the secret ingredient for a beautifully thickened pie filling. Don’t substitute cornstarch, as the tapioca provides a unique texture.

* 1 recipe pastry for double-crust pie (9 inches): Feel free to use your favorite homemade recipe or grab a store-bought pie crust to make things even quicker. A good quality crust is key to a great pie.

* 1 tablespoon white sugar (for topping): A sprinkle of sugar on top creates a beautiful golden-brown crust and adds a touch of extra sweetness.

Step-by-Step Instructions

Let’s get baking! Follow these simple steps for a perfect Cherry Rhubarb Pie:

1. **Preheat your oven to 400°F (200°C).** This ensures your pie crust bakes to a perfect golden brown.

2. **Prepare the filling:** In a large bowl, gently combine the chopped rhubarb, cherry pie filling, 0.75 cup of sugar, and tapioca. Mix until everything is evenly distributed. Avoid overmixing, as this can break down the rhubarb.

3. **Assemble the pie:** On a lightly floured surface, roll out half of your pie dough into a 9-inch circle. Carefully transfer it to a 9-inch pie plate. Pour the rhubarb and cherry filling into the pie crust.

4. **Top it off:** Roll out the remaining pie dough and place it over the filling. Crimp the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape – this prevents the pie from bubbling over.

5. **Sweeten the top:** Sprinkle the 1 tablespoon of sugar evenly over the top crust. This adds a touch of extra sweetness and helps create a beautiful golden-brown finish.

6. **Bake:** Place the pie on a baking sheet (this catches any drips) and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges loosely with aluminum foil.

7. **Cool:** Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly and prevents a messy pie! Patience is key here for the best results.

Tips for Success

Here are a few tips to ensure your Cherry Rhubarb Pie turns out perfectly:

* **Don’t overmix the filling:** Overmixing can break down the rhubarb, resulting in a mushy filling. Gentle mixing is key.

* **Use a good quality pie crust:** A flaky, buttery crust elevates the entire pie.

* **Don’t underbake:** Make sure the filling is bubbly and the crust is golden brown before removing it from the oven.

* **Let it cool completely:** This allows the filling to set properly and prevents a runny mess. Resist the urge to cut into it while it’s still warm!

* **Adjust sweetness to your liking:** If you prefer a sweeter pie, feel free to add more sugar to the filling.

Variations to Try

Want to put your own spin on this classic? Here are some ideas:

* **Lemon Zest:** Add a tablespoon of lemon zest to the filling for a bright citrusy note.

* **Spiced Cherry Rhubarb:** Incorporate a teaspoon of cinnamon or nutmeg into the filling for a warm, spiced flavor.

* **Orange Liqueur:** A splash of Grand Marnier or Cointreau adds a sophisticated touch.

* **Gluten-Free Crust:** Use a store-bought gluten-free pie crust or make your own from scratch using gluten-free flour blends.

Storing and Reheating

Proper storage is key to keeping your delicious pie fresh and flavorful.

* **Room Temperature:** Store leftover pie at room temperature for up to 2 days. Keep it covered with plastic wrap or in an airtight container.

* **Refrigeration:** Store leftover pie in the refrigerator for up to 4 days. This will help keep it fresh for longer.

* **Freezing:** You can freeze the entire baked pie for up to 3 months. Wrap it tightly in plastic wrap and then foil before freezing.

* **Reheating:** To reheat slices, you can microwave them for 30-60 seconds, or you can warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes.

Frequently Asked Questions

* **Can I use frozen rhubarb?** Yes, you can use frozen rhubarb. Just make sure to thaw it completely and drain off any excess liquid before adding it to the filling.

* **What if my pie crust is too dry?** Add a tablespoon or two of ice water to your dough while mixing.

* **Can I make this pie ahead of time?** Yes, you can assemble the pie the day before and bake it the following day. Just keep it refrigerated until you’re ready to bake.

* **How do I get a beautiful lattice top?** If you’re feeling ambitious, try creating a lattice top instead of a solid top crust. Look up online tutorials for guidance.

* **Why is my pie filling runny?** This could be due to underbaking or insufficient tapioca. Make sure to bake until the filling is bubbly and thickened.

The Final Word

This Easy Delicious Cherry Rhubarb Pie is a true masterpiece of simplicity and flavor. The combination of tart rhubarb and sweet cherries, encased in a flaky crust, is irresistible. The quick and easy instructions make it perfect for both novice and experienced bakers. So, grab your ingredients, roll up your sleeves, and prepare to bake up a storm! Don’t forget to leave a comment below and let me know how your pie turned out. Happy baking! And don’t forget to rate the recipe!

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