Rhubarb and cherries unite in this sweet and tangy pie, where the tartness of rhubarb is balanced by the sweetness of cherries.

This classic combination is wrapped in a flaky, buttery crust, making for a delightful dessert that’s perfect for warm weather gatherings or casual dinner parties.

Ready Time

2 hrs

Yields

6 servings

Ingredients

2 cups fresh rhubarb, cut into 1-inch pieces
1 cup fresh cherries, pitted
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 cup cold unsalted butter, cut into small pieces
1/2 cup ice-cold water
1 large egg, beaten
1 teaspoon vanilla extract
1 pie crust (homemade or store-bought)

Instructions

Preheat your oven to 375°F (190°C).

In a large bowl, combine the rhubarb and cherries; set aside.

In another bowl, whisk together the sugar, flour, and salt.

Add the cold butter to the dry ingredients and use a pastry blender or your fingers to work the butter into the mixture until it resembles coarse crumbs.

Gradually add the ice-cold water, stirring with a fork until the mixture forms a shaggy dough.

Divide the dough in half, shape each half into a disk, and wrap each in plastic wrap.

Refrigerate for at least 30 minutes.

On a lightly floured surface, roll out one of the chilled dough disks to a thickness of about 1/8 inch.

Transfer the dough to a 9-inch pie dish and trim the edges to fit.

Fill the pie crust with the rhubarb and cherry mixture, leaving a 1-inch border around the edges.

Roll out the second dough disk to the same thickness as the first.

Use this dough to cover the pie and crimp the edges to seal.

Cut a few slits in the top crust to allow steam to escape.

In a small bowl, whisk together the beaten egg and vanilla extract; brush the mixture evenly over the top crust.

Place the pie on a baking sheet lined with parchment paper and bake for 40-50 minutes, or until the crust is golden brown and the filling is tender.

Let the pie cool on a wire rack for at least 30 minutes before serving.

Notes

Fresh rhubarb and cherries make an amazing flavor combination in this pie, be sure to use the freshest ingredients possible for the best results. For the crust, make sure to keep the butter cold and handle the dough gently to avoid a tough crust.

Don’t overwork the dough or it will be tough and dense.

When rolling out the dough, lightly flour your surface and rolling pin to prevent sticking. To ensure the crust browns evenly, brush the egg wash over the entire surface, making sure to get it all the way to the edges.

If you’re not using a homemade crust, store-bought is fine too, just be sure to follow the package instructions for thawing.

Let the pie cool completely if you want the filling to set properly, it’s worth the wait!