Cherry Rhubarb Crumb Pie

Susan Bickta

By
@souxie

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.


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Comments:

Serves:

8-10

Prep:

20 Min

Cook:

45 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Hashtags: #rhubarb, #cherries