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–+ servings
an overhead photo of a whole cherry rhubarb crumble pie

Cherry Rhubarb Pie with Crumb Topping

Sweet cherries and tart rhubarb come together in a buttery pie crust, topped with a golden brown crumb topping. This cherry rhubarb pie is a delicious early summer dessert.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 1 9" Pie

Ingredients
  

Crust

Strawberry Rhubarb Pie Filling

  • 1¼ lb Rhubarb, chopped and frozen (570g)
  • ¾ lb Cherries, pitted (340g)
  • ⅔ cup Granulated Sugar (135g)
  • 1 tsp Lemon Juice (5mL)
  • 1½ tbsp Cornstarch (12g)
  • 3 tbsp All-Purpose Flour (25g)
  • ¼ tsp Salt

Crumble Topping

  • 4 oz Unsalted Butter, cold and cubed (1 stick; 113g)
  • ½ cup Granulated Sugar (100g)
  • ½ cup Brown Sugar (100g)
  • 1 cup All-Purpose Flour (125g)
  • ¼ tsp Salt

Instructions
 

Make the Strawberry Rhubarb Pie Filling

  • In a large mixing bowl, mix together all of the ingredients for the cherry rhubarb pie filling: rhubarb, cherries, sugar, lemon juice, cornstarch, flour, and salt.
  • Set the filling aside until you're ready to assemble the pie.

Make the Crumble Topping

  • In a stand mixer, combine the flour, sugar, brown sugar, and salt. Mix until fully combined.
  • Add the cubed butter. On low speed, cut the butter into the dries until no large chunks remain and the mixture resembles wet sand.

Assemble and Bake the Pie

  • Give the cherry rhubarb pie filling another good mix to make sure all of the juices and dry ingredients are fully combined with the fruit.
  • Pour the filling into your prepared, lightly baked pie shell, pressing down gently to remove any air pockets.
  • (Optional) Lightly brush the edges of the pie crust with cream. This ensures a beautiful golden brown color after baking.
  • Top the pie with the crumble topping. There should be no gaps where you can see the filling, but you don't want more than a single layer of crumble either.
  • Freeze your assembled pie before baking (this helps the pie bake evenly). Allow it to freeze for at least 2 hours.
  • Once the pie is frozen, preheat your oven to 350°F (175°C).
  • Remove the pie from the freezer and place it on a parchment-lined baking sheet.
  • Bake for at least 1 hour 15 minutes, or until the crumble is deep golden brown and the filling is bubbling up slowly like syrup.
  • Remove the pie from the oven and let it cool at room temperature until ready to serve.
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