Best Cherry Rhubarb Pie Recipes

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FRESH CHERRY RHUBARB PIE



Fresh Cherry Rhubarb Pie image

This recipe calls for fresh sour pie cherries, (the bright red kind) and fresh rhubarb. It makes a deliciously juicy pie that goes wonderfully well with vanilla ice cream. Note: if you want your filling less juicy, just increase the amount of tapioca.And if you cannot find fresh pie cherries, you can substitute the canned type, but it will not taste as nice.

Provided by bakedapple42

Categories     Pie

Time 1h5m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 10

4 cups fresh sour pie cherries, pitted
2 cups fresh rhubarb, cut into 1/2-inch pieces
1/4 cup white sugar
3/4 cup brown sugar
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 tablespoons quick-cooking tapioca
2 tablespoons unsalted butter, cut into pieces
2 nine inch pie crusts (top and bottom)

Steps:

  • Preheat the oven to 425 degrees F.
  • In a medium bowl, mix together the sugars, cinnamon, cloves, salt, and tapioca.
  • Toss in the pitted cherries and the rhubarb pieces. Let sit for a few minutes, then drain off any juice before pouring the filling into the crust.
  • Top the filling with the butter pieces.
  • Adjust top crust, remember to fold over and seal together the edges of the top and bottom crusts to prevent leakage.
  • Cut slits in the top crust, brush the edges of the crust with water, and sprinkle a little white sugar over the top.
  • Place pie on a baking sheet and bake at 425 degrees F for 25 minutes.
  • Cover top crust loosely with a piece of foil, turn pie around, and bake for an additional 20-30 minutes, or until bubbly (but not bubbling over).
  • Remove from oven and place on a wire rack to cool.
  • Cool completely before serving.
  • Cherry pies made with fresh cherries are notoriously juicy so don't expect the slices to hold their shape very well It is lovely served with ice cream.

Nutrition Facts : Calories 279.4, Fat 12, SaturatedFat 3.7, Cholesterol 5.1, Sodium 225.8, Carbohydrate 41.8, Fiber 2.5, Sugar 25.4, Protein 2.7

RHUBARB CHERRY PIE



Rhubarb Cherry Pie image

Delicious! Fresh or frozen rhubarb may be used.

Provided by Annabelle Magee

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Yield 8

Number Of Ingredients 6

2 cups chopped rhubarb
1 (21 ounce) can cherry pie filling
¾ cup white sugar
2 ½ teaspoons quick-cooking tapioca
1 recipe Pastry for double-crust pie (9 inches)
1 tablespoon white sugar

Steps:

  • Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes.
  • Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
  • Bake at 400 degrees F (200 degrees C) for 40 to 45 minutes.

Nutrition Facts : Calories 287.3 calories, Carbohydrate 53.5 g, Fat 7.6 g, Fiber 1.8 g, Protein 1.9 g, SaturatedFat 1.9 g, Sodium 131.5 mg, Sugar 20.7 g

RHUBARB CHERRY PIE



Rhubarb Cherry Pie image

As a young girl, I dreamed of being able to make pies like my mother. (Her rolling pin, which I inherited, was 2 ft. long and 8 in. wide!) In fact, this is Mom's rhubarb strawberry pie recipe with cherries instead. I first made this pie for a church gathering 20 years ago-ever since, everyone's looked for it at every potluck! -Eunice Hurt, Murfreesboro, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 6

3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
1 can (16 ounces) pitted tart red cherries, drained
1-1/4 cups sugar
1/4 cup quick-cooking tapioca
4 to 5 drops red food coloring, optional
Pastry for double-crust pie (9 inches)

Steps:

  • In a large bowl, combine first 5 ingredients; let stand for 15 minutes. Line a 9-in. pie plate with crust. Trim to 1/2 in. beyond rim of plate. Add filling. Top with a lattice or other decorative crust. Trim and seal strips to edge of bottom crust; flute edge., Bake at 400° until the crust is golden and filling is bubbling, 40-50 minutes.

Nutrition Facts : Calories 433 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 206mg sodium, Carbohydrate 75g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.

CHERRY RHUBARB CRUMB PIE



Cherry Rhubarb Crumb Pie image

I'm not sure of the origin of this recipe. I remember my mother making it in the 1970's to use the abundance of rhubarb in our garden. Most home cooks made Strawberry Rhubarb Pie, but this recipe calls for cherry pie filling instead of strawberries. It's truly my favorite fruit pie.

Provided by Susan Bickta

Categories     Fruit Desserts

Time 1h5m

Number Of Ingredients 11

1 frozen deep dish pie shell
PIE FILLING
3 c sliced rhubarb
1 can(s) cherry pie filling (21 ounces)
1/2 c sugar
3 Tbsp quick cooking tapioca
1/4 tsp almond extract
CRUMB TOPPING
1/2 pkg dry pie crust mix (11 ounces)
1/4 c sugar
1 Tbsp cold water

Steps:

  • 1. Heat oven to 375 degrees F. Remove pie crust from freezer and let set out on counter top while preparing pie filling.
  • 2. In a large bowl, combine the rhubarb, cherry pie filling, sugar, tapioca and almond extract. Let set on counter for 15-20 minutes.
  • 3. Meanwhile, prepare crumb topping: in a medium bowl, combine the pie crust mix, sugar and cold water (1 teaspoon at a time). Toss with fork until crumbs form.
  • 4. When ready, fill pie crust with rhubarb mixture and top with crumbs. Spread evenly over top.
  • 5. Bake for 40-45 minutes or until hot and bubbly and crumbs are starting to brown.
  • 6. Remove from oven and cool before serving.

CHERRY RHUBARB PIE



Cherry Rhubarb Pie image

This recipe is so yummy and I like it because the ingredients are what we raise on our property, the Rhubarb came from a plant that was my husband's grandmothers and was transplanted to our house. It is over 55 years old and still producing. The cherries we get from our cherry tree which is about 8 years old. This is very...

Provided by Dana Ramsey

Categories     Pies

Time 1h50m

Number Of Ingredients 6

3 c fresh sliced rhubard (1/4 to 1/2 inch)
16 oz pitted tart red cherries (i use a sm. scale to measure them)
1 1/4 c sugar
1/4 c quick cooking tapioca
1/2 tsp pure vanilla extract
pastry for a double crust pie (9 inches)

Steps:

  • 1. In a large bowl, combine the rhubarb, cherries, sugar, tapioca and vanilla. Mix well and let stand for an hour at room temp.
  • 2. Pour mixture into your pie plate lined with your pastry, top with other pastry. Vent and then flute the edges.
  • 3. Bake at 400° for about 40 minutes or until the crust is golden and the filling is bubbling. (My greatgrandmother said if a pie doesn't bubble over it isn't a good pie! LOL!) I cover the edges with foil for the first 20 minutes of baking and then remove.
  • 4. Note: If you do not have access to fresh rhubarb or cherries, substitute with frozen rhubarb and use one can of pitted tart red cherries, drain the cherries before adding to the frozen rhubarb.

CHERRY RHUBARB PIE



Cherry Rhubarb Pie image

I've got to share this recipe, which is a must in our house during rhubarb season. -Shirley Steele, San Jose, California

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 4 servings.

Number Of Ingredients 6

1-2/3 cups sliced fresh or frozen rhubarb
2/3 cup sugar
2/3 cup drained pitted tart cherries
4 teaspoons quick-cooking tapioca
2 to 3 drops red food coloring, optional
1 sheet refrigerated pie pastry

Steps:

  • In a large bowl, combine the rhubarb, sugar, cherries, tapioca and food coloring if desired; stir gently and let stand for 15 minutes., Meanwhile, cut pastry sheet in half. On a lightly floured surface, roll out one half to fit a 7-in. pie plate. Transfer pastry to pie plate; add filling. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry., Bake at 400° for 40-45 minutes or until crust is golden and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

Nutrition Facts : Calories 432 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 206mg sodium, Carbohydrate 75g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.

CHERRY RHUBARB PIE



Cherry Rhubarb Pie image

This pie was requested by a friend. There were no recipes for a cherry rhubarb pie on zaar, lots of other fruits and rhubarb, but no cherry. I found it on Allrecipes.com.

Provided by Elaine

Categories     Dessert

Time 1h10m

Yield 1 pie, 6-9 serving(s)

Number Of Ingredients 6

2 cups rhubarb, chopped
1 (21 ounce) can cherry pie filling
3/4 cup white sugar
2 1/2 teaspoons quick-cooking tapioca
1 pastry for double-crust pie
1 tablespoon white sugar

Steps:

  • Preheat oven to 400 degrees.
  • Combine the rhubarb, cherry pie filling, sugar and tapioca in a large bowl. Let stand for 15 minutes.
  • Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk and sprinkle on sugar.
  • Bake for 40-45 minutes or until bubbly and golden.

Nutrition Facts : Calories 553, Fat 20.9, SaturatedFat 5.2, Sodium 356.9, Carbohydrate 87.6, Fiber 2.4, Sugar 29.2, Protein 4.6

RHUBARB CHERRY PIE



Rhubarb Cherry Pie image

This was one of my dad's favorites, and the only way anybody was going to get ME to eat rhubarb as a kid!

Provided by pansregnig

Categories     Pie

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 9

4 cups rhubarb, diced (2 pounds)
1 (1 lb) can sour pitted cherries, drained
1 cup sugar or 1 cup Splenda sugar substitute
1/2 cup quick-cooking tapioca
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup shortening
6 tablespoons cold water
1 tablespoon butter

Steps:

  • Combine rhubarb, cherries, sugar, and tapioca; let stand 15 minutes.
  • Combine flour and salt in bowl; cut in shortening with pastry blender until mixture resembles cornmeal.
  • Sprinkle water over mixture; stir ingredients quickly with fork until blended; gather into a ball; divide in half.
  • Roll out one half to a 12-inch circle; fit into 9-inch pie plate. Trim even with edge of pan; moisten edge with cold water.
  • Spoon filling into pastry; dot with butter.
  • Roll out second half of pastry as the first; fold in half; cut designs or slashes in top to vent steam. Place over filling with fold at center; unfold. Trim upper crust 1/2 inch beyond edge of plate. Fold edge of top crust under edge of bottom crust. Flute with fingers.
  • Brush top of pie with milk and sprinkle with sugar. Bake in 425F oven for 45 to 50 minutes until crust is golden.

Nutrition Facts : Calories 343.3, Fat 14.1, SaturatedFat 3.9, Cholesterol 2.5, Sodium 167.7, Carbohydrate 53, Fiber 1.6, Sugar 24.9, Protein 2.8

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