It’s that time of summer when the rhubarb and cherries are ready to pick. Instead of making the usual desserts, we wanted to make something different. So, my daughter requested cherry rhubarb pie — something I have never made before!
I typically pare rhubarb with strawberries or orange, and I normally make just a plain and simple cherry pie, so I was excited to try this flavor combination. Rhubarb and cherries are both tart but the fruit in this pie is exceptional with a bit of ice cream. The ice cream adds sweetness without it being too sweet. I like the tartness of the pie filling but you can easily add more sugar if you like!
Let’s get to it!
The cherries are from my folks’ as well as from our tree. We didn’t get much on our tree unfortunately but I’m grateful we could get cherries from my folks!
Here’s our cherry tree – it’s a carmine jewel cherry tree.
These are the cherries – they’re small and a deep red.
Here’s the evans cherry tree from my folks’ – as you can see they are larger than the carmine jewel cherries.
These are the cherries we are using for this pie filling. We are using Evans cherries, Romeo and Carmine Jewel cherries. They all have different flavor profiles – Evans is sweet, Romeo is sweet but tart whereas the Carmine Jewel are a sour cherry so they’re quite tart.
Here’s one of my rhubarb plants! It’s grown so well. We have a lot which is nice.
The rhubarb ends are trimmed and I’m ready to chop!
Add rhubarb to a pot with sugar and water.
Stir well. Cook on medium low until fork-tender, about 10 to 15 minutes.
Pitting cherries is the longest process!! I’m adding the cherries in whole but you can chop them if you like. Add cherries to the rhubarb.
Cook until cherries are softened.
Add cornstarch slurry and stir as it’s poured into fruit.
Cook until thickened. Remove from heat and let cool.
Here’s the filling. I used half for the pie, and half for cobbler – this is enough filling for two pies.
Time to make the pie crust. Combine flour, sugar, baking powder and salt together. Add butter and cut in until crumbly. Add eggs, vanilla and vinegar. Add enough cold water until a dough comes together. Place on a floured surface and press together until dough comes together — I do not knead the dough but rather bring the dough together and press, fold and press and fold several times. I leave it rest for a few minutes. You can wrap up the dough and refrigerate or freeze until you need to use it. Otherwise, cut dough in half, roll out crust and line pie plate with it.
Add filling, top crust, crimp edges and trim excess crust. Brush with egg wash and sprinkle with sugar. At this point the pie can be frozen or baked. Bake at 350F for 30 to 45 minutes or until golden brown and crust is cooked through.
The pie is so delicious and the ice cream adds a touch of sweetness.
Cherry Rhubarb Filling
4 cups chopped rhubarb
1-1/2 cups sugar – you can add more or less to your tasting
1-1/2 cups water
4 cups pitted cherries – I left them whole but you can chop the cherries up
2 tbsp cornstarch mixed in 1/3 cup water
Add rhubarb to pot with sugar and water. Cook until rhubarb is fork tender. Add cherries. Cook until cherries are softened. Add cornstarch slurry and stir as it’s poured into fruit. Cook until thickened. Remove from heat and let cool.
Pie Crust
2 cups flour
2 tbsp sugar
1 tsp baking powder
3/4 tsp salt
2/3 cup butter
2 eggs
1 tsp vanilla
2 tsp vinegar
enough cold water to bring dough together
Combine flour, sugar, baking powder and salt together. Add butter and cut in until crumbly. Add eggs, vanilla and vinegar. Add enough cold water until a dough comes together. Place on a floured surface and press together until dough comes together — I do not knead the dough but rather bring the dough together and press, fold and press and fold several times. I leave it rest for a few minutes. You can wrap up the dough and refrigerate or freeze until you need to use it. Otherwise, cut dough in half, roll out crust and line pie plate with it. Prepare other half of crust for a top crust.
Add filling, top crust and bake at 350F for 30 to 45 minutes or until golden brown and crust is cooked through.
