Real Recipes From Real Home Cooks ®

cherry rhubarb crumb pie

(2 ratings)
Recipe by
Susan Bickta
Kutztown, PA

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.

(2 ratings)
yield 8 -10
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For cherry rhubarb crumb pie

  • 1
    frozen deep dish pie shell
  • PIE FILLING
  • 3 c
    sliced rhubarb
  • 1 can
    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

How To Make cherry rhubarb crumb pie

  • 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.

Categories & Tags for Cherry Rhubarb Crumb Pie:

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