This is one of the best pies I’ve made. Granted, pies aren’t high on my baking list, but this one just earned a top-ten spot. It was supposed to be strawberry-rhubarb, but then I remembered the dark cherries in my freezer. I nearly pepped up the filling with orange zest, but then I remembered Junior Too’s protests the last time I used orange zest in a sweet and decided to use lemon instead (which he loves). So, out of the unplanned arose something wonderfully sweet and tart and crumbly. As for that last big slice, Junior Too commented that he never comes back for seconds of pie–then grinned and stole it clean away.

Cherry Rhubarb Pie

CRUMBLE TOPPING (optional but oh-so-good)

1/2 cup brown sugar

1/2 cup all-purpose flour

2 tbsp chilled unsalted butter, diced small


1-1/4 lb frozen pitted dark sweet cherries, thawed (reserve juices)

1 lb frozen sliced rhubarb, thawed (reserve juices)

1/2 cup cup white granulated sugar

1/3 cup brown sugar

1 tbsp lemon zest

1 tbsp fresh-squeezed lemon juice

2 tbsp cornstarch

1 frozen ready-to-bake rolled pie crust

1) Preheat oven to 400 degrees

2) In medium-sized bowl, mix brown sugar, flour, and butter until crumbly (a fork works well or clean hands); refrigerate

3) In large bowl, mix reserved juices from cherries and rhubarb; stir in both sugars, lemon zest, lemon juice, and cornstarch; stir in cherries and rhubarb; set aside

4) Press pie crust into bottom and up sides of deep dish pie pan; spoon cherry-rhubarb mixture over crust; bake in oven 30 minutes; reduce heat to 375 degrees, scatter crumble topping over pie, and bake additional 25-30 minutes until pie sets and crumble lightly browns; remove from oven and let sit 30 minutes before serving (possibly with a scoop of vanilla ice cream)

Servings: 8


  1. That surprised me! A crumble in a pie.
    I’ve only ever had the more traditional British way of fruit topped with crumble. Do love the idea of those dark cherries with rhubarb.

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