Irresistible Cherry Rhubarb Pie with a Golden Oat Crumble Topping

Indulge in the perfect balance of sweet and tart with this incredible homemade cherry rhubarb pie. A true classic, this pie features a vibrant fruit filling bursting with the flavors of ripe cherries and tangy rhubarb, all nestled within a buttery, flaky crust. Topped with a golden cinnamon oat crumble, it’s the ultimate dessert for any occasion, especially during the warmer months when rhubarb and cherries are in their prime. Whether you’re a seasoned baker or new to pie making, our straightforward recipe ensures a delicious result every time.

Why You’ll Adore This Cherry Rhubarb Pie Recipe

This recipe isn’t just about baking a pie; it’s about creating a memorable dessert with ease and confidence. Here’s why this cherry rhubarb pie will become a staple in your kitchen:

• Effortless Pie Dough with Your Stand Mixer: Many home bakers shy away from making pie dough from scratch, often frustrated by butter melting too quickly or an inconsistent texture. Our method utilizes a stand mixer, making the process incredibly simple. This technique keeps your butter perfectly cold, ensuring uniform pieces for a truly flaky, tender crust every single time. Say goodbye to warm hands and hello to baking success!
• Perfect for Frozen Fruit, Year-Round Enjoyment: We believe delicious pie shouldn’t be limited to specific seasons. This recipe is designed to work beautifully with frozen fruit, allowing you to enjoy the delightful flavors of cherry and rhubarb throughout the year. Simply thaw your prepped fruit, and you’re ready to bake a taste of summer even in winter.
• Speedy Filling and Topping Prep: You don’t need to spend hours in the kitchen to create an extraordinary pie. The luscious fruit filling comes together in mere minutes with no pre-cooking required, preserving the fresh flavors of the fruit. The irresistible cinnamon oat crumble topping is equally quick to prepare, adding a delightful crunch and warmth to every slice. This pie is perfect for when you need a show-stopping dessert without the fuss.
• Balanced Sweet and Tart Flavor Profile: The natural tartness of rhubarb is perfectly complemented by the sweetness of cherries, creating a harmonious flavor that is neither overly sugary nor too sharp. The hint of cinnamon in the crumble and the subtle almond extract in the filling elevate the overall taste, making each bite a delightful experience.
• Crowd-Pleasing and Versatile: This cherry rhubarb pie is always a hit at gatherings, potlucks, or as a comforting weeknight treat. It’s a versatile dessert that can be served warm with a scoop of vanilla ice cream, or enjoyed at room temperature with a dollop of whipped cream.

Essential Ingredients for Your Pie

Crafting the perfect cherry rhubarb pie starts with high-quality ingredients. Below, you’ll find a visual guide to the components for our flaky pie crust, the vibrant fruit filling, and the crunchy oat crumble. The full, detailed list of ingredients and step-by-step instructions can be found in the printable recipe card at the very bottom of this post.

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The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.

Ingredient Spotlight: Tips for Success

Understanding your ingredients is key to baking a spectacular pie. Here are some detailed notes to guide you:

• Butter: For the ultimate richness and flakiness in your pie crust, I highly recommend using European-style butter, such as Kerrygold. These butters typically boast a higher butterfat content (around 82-84% compared to 80% in American-style butter), which translates to a richer flavor, creamier texture, and a more tender, flaky crust. If European butter isn’t available, high-quality unsalted American butter will still yield excellent results. Always ensure your butter is very cold and cut into small cubes for optimal incorporation into the dough.
• Rhubarb: The star of the show! Rhubarb adds a delightful tartness that beautifully balances the sweet cherries. While fresh rhubarb is wonderful in season, this recipe works perfectly with frozen rhubarb. To prepare fresh rhubarb for freezing, simply wash it thoroughly, trim the ends, and slice it into ½-inch rounds. This size ensures even cooking and distribution in the pie. Store in a freezer-safe bag. When you’re ready to bake, thaw the frozen rhubarb in the refrigerator for about 4 hours and drain any excess liquid before use.
• Cherries: Because rhubarb is quite tart, using sweet cherries helps create a perfectly balanced pie filling. If sweet cherries are hard to find or out of season, frozen sweet cherries are an excellent alternative (remember to thaw and drain them). Alternatively, for a different but equally delicious flavor profile, you can substitute an equal amount of sliced strawberries for the cherries.
• Cornstarch: This ingredient is essential for thickening the fruit filling, preventing it from becoming too runny. When heated, cornstarch absorbs excess liquid, creating a beautifully thick, luscious filling that holds its shape when sliced. If you are in the UK or prefer to use cornflour, it is the same ingredient and can be used interchangeably. For those looking for alternatives, tapioca starch or arrowroot powder can also work, typically requiring slightly less quantity than cornstarch.
• White Wine Vinegar: A secret weapon in pie dough! A small amount of white wine vinegar (or apple cider vinegar) helps to tenderize the dough and makes it more pliable, easier to roll out, and prevents it from becoming tough. It also subtly enhances the flavor without imparting a distinct vinegar taste.
• Sugar & Lemon Juice: The sugar in the filling sweetens the tart rhubarb and cherries, while a touch of lemon juice brightens the flavors and enhances the fruit’s natural acidity, preventing the pie from tasting flat.
• Vanilla & Almond Extract: These extracts add depth and warmth to the fruit filling. Vanilla is a classic complement to fruit, and almond extract, even in a small amount, beautifully enhances the cherry flavor, creating a more complex and inviting aroma.
• Rolled Oats: The base for our crunchy crumble topping. Rolled oats (old-fashioned oats) provide a lovely texture and nuttiness that contrasts wonderfully with the soft fruit filling. Avoid instant oats, as they can become mushy.

Crafting Your Flaky Pie Crust from Scratch

A homemade pie crust is the foundation of an exceptional pie. Follow these steps for a perfectly tender and flaky crust that will elevate your cherry rhubarb pie.

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One: Prepare and Chill All Ingredients: The golden rule for flaky pie dough is to keep everything as cold as possible. Begin by accurately measuring and prepping all your ingredients. Cut your cold butter into ½-inch cubes. In a separate small jug, combine your ice-cold water and white wine vinegar. Place your cubed butter, dry ingredients, and the water/vinegar mixture in the fridge for at least 15 minutes. This pre-chilling step is critical to prevent the butter from melting prematurely, which can lead to a tough crust. Once chilled, combine your dry ingredients (flour, salt, cornstarch) in the bowl of a stand mixer (or a large regular bowl if mixing by hand). Add the cold butter cubes and toss them gently with the flour mixture, ensuring each piece of butter is thoroughly coated. This coating prevents the butter from clumping and helps create distinct layers for flakiness.

Two: Incorporate the Butter to Pea-Sized Pieces: If using a stand mixer, attach the paddle attachment and turn the speed to low. Mix for about 2 minutes. The goal here is to break down the butter into pea-sized pieces. These small pockets of butter will melt during baking, creating steam that separates the layers of dough, resulting in that desirable flaky texture. Be careful not to overmix; if the butter pieces become too small or the mixture starts to look greasy, your crust might lose its flakiness and become more cookie-like.

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Three: Slowly Add the Cold Liquid Mixture: With your mixer still running on low speed, gradually pour in the cold water and vinegar mixture. Add it slowly, a tablespoon at a time, until the dough just begins to come together. The exact amount of liquid needed can vary based on factors like the brand of flour you’re using and the humidity in your kitchen. You might not use all of it, or you might need a tiny bit more. Stop mixing as soon as the dough is moistened and looks shaggy but not too wet or sticky. A dough that’s too wet will be difficult to roll out and can result in a tough crust, while a dough that’s too dry will be crumbly and hard to work with.

Four: Form a Disc and Chill Thoroughly: Gently gather the dough out of the bowl and shape it into a flat disc on a lightly floured surface. Avoid overworking the dough, as this can develop too much gluten and make it tough. Wrap the disc tightly in plastic wrap and refrigerate it for at least an hour. This chilling period is crucial: it allows the gluten to relax (making the dough easier to roll) and ensures the butter remains very cold, which is vital for a flaky crust. You can even prepare the dough a day or two in advance and store it in the fridge.

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Five: Roll Out and Line Your Pie Plate: Once chilled, remove the dough from the fridge and let it sit at room temperature for a few minutes if it’s too hard to roll immediately. Lightly flour your work surface and rolling pin. Roll out the dough into a circular shape, about 1 inch wider than your pie plate. Carefully transfer the rolled dough into your 9-inch pie plate. Gently ease the dough into the corners without stretching it, which can cause shrinkage during baking. Trim any excessive overhang with kitchen scissors, leaving about a 1-inch border. Then, tuck the edges under themselves and gently press them together to create a neat, sturdy rim.

Six: Crimp the Edges and Chill Again: Now for the decorative touch! You can crimp the edges of your pie dough using your fingers, a fork, or specific pie crimpers to create a beautiful pattern. A simple fork crimp, as shown, is both easy and elegant. Once crimped, cover your pie crust with plastic wrap and return it to the fridge for another 15-30 minutes. This final chilling step helps the crust hold its shape during baking, preventing it from shrinking or slumping in the oven.

Preparing the Flavorful Filling and Crunchy Topping

With your pie crust ready, it’s time to assemble the delicious cherry rhubarb filling and the irresistible cinnamon oat crumble.

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Seven: Create the Cinnamon Oat Crumble Topping: In a medium bowl, combine all the dry ingredients for the crumble topping: rolled oats, all-purpose flour, light brown sugar, kosher salt, and ground cinnamon. Add the cold, cubed unsalted butter. Use your fingertips to work the butter into the dry ingredients until the mixture resembles coarse, wet sand with some larger pea-sized clumps. This technique ensures a perfectly crumbly texture. Set the topping aside. While you prepare the fruit, preheat your oven to 400°F (200°C) and line a baking tray with foil. This foil-lined tray is a simple yet effective trick to catch any fruit juices that might bubble over during baking, saving you from a messy oven cleanup.

Eight: Assemble the Filling and Bake Your Pie: In a large bowl, combine the thawed cherries, sliced rhubarb, sugar, cornstarch, lemon juice, vanilla extract, almond extract, and kosher salt. Toss gently to coat all the fruit evenly. Let this mixture sit for about 10 minutes. This resting time allows the fruit to release some of its natural juices, which then combine with the cornstarch to create a thick, flavorful sauce as it bakes. Remove your chilled pie crust from the refrigerator and pour the fruit filling evenly into it. Finally, generously sprinkle the prepared cinnamon oat crumble topping over the fruit. Return the assembled pie to the fridge for another 15 minutes while the oven finishes preheating. This final chill helps maintain the crust’s structure. Place the pie on the foil-lined baking sheet and bake for 55-60 minutes, or until the juices are visibly bubbling thickly in the center and the crumble is golden brown.

Expert Baking Tips for a Perfect Pie

Achieving pie perfection is easier with a few insider tips. Keep these in mind as you bake your cherry rhubarb pie:

• Maintain a Cold Pie Crust: This is paramount for flakiness! If you notice your pie dough becoming warm or the butter starting to melt during the rolling process, don’t hesitate to pop it back into the fridge for 15-20 minutes. A warm dough means the butter will seep out of the crust in the initial baking stages, resulting in a brittle, tough, and less flaky crust. Always aim for a very cold crust before it goes into the oven.
• Identify When Your Pie is Truly Done: You’ll know your cherry rhubarb pie is perfectly baked when the fruit juices are actively bubbling in the center and around the edges. Look for slow, thick bubbles, not thin, watery ones. This indicates that the filling has thickened properly. The crumble topping should also be deeply golden brown.
• Prevent Over-Browning of the Crust: If you notice your pie crust or crumble topping browning too quickly during the baking process, especially around the edges, simply create a “foil tent.” Loosely cover the edges of the pie with aluminum foil to shield them from direct heat. This allows the pie to continue baking without burning the crust.
• Patience is Key: Allow the Pie to Cool Completely: This is arguably the most important step for a perfectly set pie. While it’s tempting to cut into a warm pie, resist the urge! The filling needs several hours (at least 3-4 hours, or even longer) to cool down and fully set. If you slice into it too soon, the juices will still be runny, leading to a sloppy, unappealing slice. A completely cooled pie will give you neat, firm slices.
• Don’t Overwork the Dough: When mixing your pie dough, stop as soon as it comes together. Overworking the dough develops gluten excessively, which can make your crust tough and less tender. Handle the dough as little as possible.
• Adjust Sugar to Taste: Depending on the sweetness of your cherries and the tartness of your rhubarb, you might want to adjust the sugar slightly. If your fruit is particularly sweet, you might reduce the sugar by a tablespoon or two. If it’s very tart, you can add a bit more.
• Make Ahead Option: You can prepare the pie dough disc up to 2-3 days in advance and keep it wrapped tightly in the refrigerator. You can also assemble the entire unbaked pie (with the crumble topping) and freeze it for up to 1 month. When ready to bake, place the frozen pie directly into a preheated oven (no need to thaw) and bake for a longer duration, adding about 20-30 minutes to the baking time, or until golden and bubbling.

Frequently Asked Questions About Cherry Rhubarb Pie

Explore More Delicious Pie Recipes:

• Chocolate Coconut Cream Pie
• Peach Pie with Graham Cracker Crust
• Bourbon Apple Pie

If you bake this incredible cherry rhubarb pie, I’d love to see it! Make sure to tag me on Instagram @alpineella and leave a review below to share your experience. For more inspiring baking ideas and recipes, you can also follow me on Pinterest.

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