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+ servings

Cherry Rhubarb Pie

Delicious easy pie featuring sweet cherries and tart rhubarb filling. Filling recipe makes 4 cups and can be made 4-5 days ahead. Makes a 9 inch pie. Vegan.
Course Dessert
Cuisine American
Keyword Cherry Rhubarb Pie, Homemade Cherry Pie, Homemade Pie Filling
Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Servings 8 slices
Calories 270kcal


  • 9 inch pie pan
  • medium saucepan


  • 3 c sweet cherries, whole fresh or frozen
  • 2 c rhubarb, chopped
  • 1 c sugar
  • 1 tbsp lemon juice
  • ¼ c water
  • ¼ c cornstarch
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • ¼ tsp ground cinnamon
  • prepared dough for double crust 9 inch pie store-bought or homemade
  • 1 tbsp lemon zest, optional
  • sugar for topping, optional


Have pie dough prepared and/or thawed according to package directions.

    Make the Cherry Rhubarb Pie Filling:

    • Combine cherries, rhubarb, sugar, lemon juice, and lemon zest (if using) in saucepan. In a small bowl, stir together water and cornstarch. Add cornstarch slurry to saucepan with fruit mixture.
    • Bring fruit mixture to a boil over medium heat, approximately 10 minutes. Stir often to avoid sticking. Once bubbling, remove from heat immediately.
    • Stir in vanilla extract, almond extract, and cinnamon. Pour filling mixture into storage container and let cool to be refrigerated for later or continue to bake the pie.

    Make and Bake the Cherry Rhubarb Pie:

    • Preheat oven to 400°F. Place bottom crust of pie dough into 9 inch pie pan.
    • Spoon in fruit filling and level to evenly distribute.
    • Top with remaining pie crust and design as desired (lattice crust or whole crust with slits cut for steam to escape). Pinch edges or finish as desired, sealing edges with water or cream wash. Brush crust with cream or milk and sprinkle on decorator's sugar if desired.*
      *Adding a cream or milk wash is optional but helps with the golden crust color.
    • Place prepared pie on a cookie sheet (this is optional but helps to avoid any filling spills).
    • Bake on 400°F for 15 minutes then reduce oven temperature to 350°F and continue to bake for 40-45 minutes, or until crust is golden brown.
    • Let pie cool for approximately 1 hour before slicing and serve. Enjoy as is or with whipped cream or ice cream.
    • Refrigerate leftover pie overnight, lightly covered. Bring to room temperature for serving or reheat if desired.


    • To keep crust edges from browning too quickly, wrap edges with foil during the first 30 minutes of baking or use an edge guard (as pictured). Remove foil for remaining baking time. Edge guards can often be used the entire bake time.
    • I use vanilla almond/coconutmilk creamer for my crust wash but any milk or cream will work. Decorator's sugar is optional but always adds a nice finish :)
    • Lemon zest is optional but brightens the fruit!


    Calories: 270kcal