Cherry Rhubarb Pie 🍒🥧
A classic combination of tart rhubarb and sweet cherries in a flaky double-crust pie.
Equipment
- 9-inch pie plate A standard 9-inch pie plate is recommended.
- Mixing bowls For mixing the filling and preparing the crust.
Ingredients
Filling Ingredients
- 2 cups chopped rhubarb
- 1 21 ounce can cherry pie filling
- 0.75 cup white sugar
- 2.5 teaspoons quick-cooking tapioca
Crust and Topping
- 1 recipe pastry for double-crust pie (9 inches)
- 1 tablespoon white sugar for topping
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the chopped rhubarb, cherry pie filling, 0.75 cup of sugar, and tapioca. Mix well.
- On a lightly floured surface, roll out one half of the pie dough and place it in the 9-inch pie plate.
- Pour the rhubarb and cherry filling into the pie crust.
- Roll out the second half of the pie dough and place it over the filling. Crimp the edges to seal.
- Cut slits in the top crust to allow steam to escape. Sprinkle with 1 tablespoon of sugar.
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool completely before serving.
Notes
For a richer flavor, use homemade pie crust. Adjust sugar to your preference depending on the tartness of your rhubarb.