Rhubarb Cherry Pie Recipe

Step 1: Make the Pie Dough

Mix the dry ingredients:

1. In a large bowl, whisk together the flour, cornstarch, and kosher salt. The cornstarch helps tenderize the dough slightly, resulting in a flakier texture.

Chill your ingredients:

1. Cut your butter into ½-inch cubes and place them on a plate. Mix your vinegar and water in a small jug. Chill everything—including your mixing bowl—for at least 15 minutes. Cold ingredients are essential for achieving a flaky crust.

Combine the dough:

1. Place the dry mixture into the bowl of a stand mixer fitted with the paddle attachment. Add the cold cubed butter and toss them gently in the flour to coat. Mix on low speed for about 2 minutes until the butter pieces are roughly the size of small peas. You want visible chunks—these steam as they bake and create the flaky texture.
2. 💡 Pro Tip: If you’re using your hands, gently press the butter into the flour between your fingers. Avoid overworking the dough or letting the butter melt.

Add the liquid:

1. With the mixer on low, slowly pour in the cold water/vinegar mixture. Stop once the dough just starts to clump together—it should be moist but not sticky. If mixing by hand, make a well in the center of the flour, pour the liquid in, and gently toss with your hands until combined.

Shape and chill:

1. Turn the dough onto a floured surface and form it into a disc. Do not knead it. Wrap it in plastic and chill for at least 1 hour (or up to 2 days).

Step 2: Roll and Prepare the Crust

Roll it out:

1. On a lightly floured surface, roll the chilled dough into a circle about 1 inch wider than your pie dish. Rotate the dough often to avoid sticking.

Fit the crust into the pie dish:

1. Gently lift and place the dough into a 9-inch pie dish. Don’t stretch it—just let it settle. Tuck any overhanging dough under itself along the edges. Crimp the edge with a fork or your fingers.

Chill again:

1. Place the prepared crust back into the fridge for 15 minutes while you prepare the filling. This step helps prevent shrinkage in the oven.

Step 3: Make the Cherry Rhubarb Pie Filling

Combine the fruit and flavorings:

1. In a large mixing bowl, combine the cherries, sliced rhubarb, vanilla extract, almond extract, lemon juice, cornstarch, salt, sugar, and cinnamon.

Let it macerate:

1. Allow the mixture to sit for 10–15 minutes. This step helps draw out the fruit juices and starts the thickening process once baked. Expect the mixture to look juicy—this is a good sign!
2. ⚠️ Don’t skip the resting step—rushing this can result in a watery pie.

Step 4: Make the Crumb Topping

Mix dry ingredients:

1. In a medium bowl, whisk together the oats, flour, light brown sugar, kosher salt, and cinnamon.

Cut in the butter:

1. Add cold cubed butter and use your fingers or a pastry cutter to work it into the dry mix. The mixture should resemble wet sand or coarse crumbs. You want some small clumps—it adds texture!

Step 5: Assemble and Bake the Pie

Preheat and prep:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place it on the bottom rack to catch any bubbling juices.

Fill the crust:

1. Spoon the cherry rhubarb mixture into the chilled pie crust. Use a slotted spoon if it's very juicy to prevent overflow.

Add the crumb topping:

1. Generously sprinkle the crumb topping over the fruit, covering the surface completely.

Final chill:

1. Place the entire pie in the fridge for 15 more minutes before baking. This ensures the crust stays firm and flaky.

Bake:

1. Place the pie on the prepared baking sheet. Bake for 55–60 minutes or until the filling is bubbling and the topping is golden brown. If the crust starts browning too fast, tent it with foil halfway through.
2. ✅ Important: Bubbling juice is your best sign the pie is fully baked and the cornstarch has thickened.