Cherry Rhubarb Pie

This classic dessert brings together the vibrant tartness of rhubarb and the sweet, juicy depth of sour cherries in a perfect balance. Baked in a flaky, all-butter double crust and finished with a handwoven lattice, this pie is both beautiful and delicious. It's an ideal choice for summer gatherings or cozy weekend treats. The slightly tangy filling pairs beautifully with a scoop of vanilla ice cream or a generous dollop of whipped cream, making every bite a nostalgic nod to old-fashioned baking with a modern twist.

🛒 Ingredients

Filling

• 3 cups (450 g) sour cherries, pitted

• 2 cups (244 g) diced rhubarb

• ⅓ cup (40 g) tapioca flour (or minute tapioca)

• 1 cup (200 g) granulated sugar

• 2 tablespoons (30 mL) fresh lemon juice
  
  

Crust

• Double crust all-butter pie dough (homemade or high-quality store-bought)
  
  

👩‍🍳 Instructions

1. Prepare the crust

• In a large bowl or food processor, combine all-purpose flour and kosher salt.

• Add cold butter, cut into cubes, and work it in until the mixture resembles coarse crumbs with pea-sized bits of butter.

• Slowly add ice-cold water until the dough holds together when pressed.

• Divide the dough into two discs, wrap in plastic, and chill for at least 1 hour.
  
  

2. Make the filling

• In a medium bowl, combine pitted sour cherries and diced rhubarb.

• Sprinkle with tapioca flour and sugar. Add lemon juice and gently fold to coat all the fruit evenly.

• Let sit for 15 minutes to allow the filling to begin thickening.
  
  

3. Assemble the pie

• On a floured surface, roll out one disc of dough and fit it into a 9-inch pie pan, letting the edges overhang slightly. Chill while preparing the top.

• Roll out the second dough disc and cut into strips about ¾ inch wide for a lattice top. Chill strips on a parchment-lined tray.

• Pour the fruit mixture into the bottom crust, leaving behind any excess liquid.

• Arrange half the strips across the top in one direction, then weave the remaining strips over and under to form a lattice pattern.

• Trim and fold the overhanging dough, crimping the edges to seal.

• Brush the top crust with milk or egg wash and sprinkle with sugar for added crunch.
  
  

4. Bake

• Preheat the oven to 375°F (190°C).

• Place the pie on a baking sheet to catch any drips.

• Bake for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling.

• If the crust begins to brown too quickly, tent loosely with foil.
  
  

🍽️ Serving Suggestions

Allow the pie to cool for at least 1 hour to let the filling set. Serve warm or at room temperature. For a classic finish, top each slice with a scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream. This pie is perfect for summer picnics, family gatherings, or simply as a treat to enjoy on a quiet afternoon.