Rhubarb and Cranberry Pie

When it comes to unique and tantalizing flavour combinations, Rhubarb and Cranberry Pie stands out as a delightful treat that captures the essence of both tart and sweet in a single bite. This pie, often overlooked in favour of more traditional choices, deserves a spot on your dessert table, especially during the festive seasons and summer gatherings.

A Perfect Pairing

Cranberries, with their vibrant red hue and tart flavour, are synonymous with holiday feasts and winter warmth. Rhubarb, on the other hand, brings a tangy freshness with a hint of earthiness, often enjoyed in spring and early summer. Together, these two ingredients create a harmonious blend that excites the palate and pleases the senses.

The Recipe for Success

Creating a rhubarb and cranberry pie is surprisingly simple. This means it’s an excellent choice for both novice bakers and seasoned pastry chefs. The key lies in balancing the tartness of the fruits with the right amount of sweetness. Here’s a basic rundown of the process:

Crust: Start with a buttery, flaky pie crust, either homemade or store-bought. This provides a sturdy yet tender base for the filling.

Filling: Combine fresh or frozen cranberries and rhubarb, diced into small pieces. Add sugar to taste – typically about 1 to 1.5 cups – depending on how tart you like your pie. A tablespoon of corn starch will help thicken the filling, preventing it from becoming too runny. A splash of orange juice and a bit of zest can enhance the flavours. They add a citrusy note that complements the tartness of the fruits.

Assembly: Pour the filling into the prepared crust and cover with a second crust or a lattice top. Brush with an egg wash for a golden finish and sprinkle with a little sugar for added crunch.

Baking: Bake at 375°F (190°C) for about 45-50 minutes, or until the crust is golden. Also the filling should be bubbly and thick.

Serving Suggestions

This pie is best served warm, allowing the filling to set slightly while remaining luscious. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream. Both help to balance the tart flavours with creamy sweetness.

Rhubarb and Cranberry Pie is a refreshing deviation from the norm. The sweet and tartness always catches people out nicely. However they always love it. Its vibrant colours and bold flavours make it a standout choice. Next time you want a pie then we strongly recommend this one.

Rhubarb and Cranberry Pie

This cranberry and rhubarb pie combines tart cranberries and tangy rhubarb in a flaky crust for a vibrant and delicious dessert perfect for any occasion.

4.79 from 61 votes

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Course: Dessert

Cuisine: American, British

Keyword: Cranberries, Dairy, Eggs, Orange, Pastry, Pies/Tarts, Rhubarb, Rhubarb and Cranberry Pie

Prep Time: 30 minutes minutes

Cook Time: 50 minutes minutes

Pastry Chilling: 30 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Servings: 8 Portions

Calories: 453kcal

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Ingredients

 

MetricImperial

Crust:

• 2 cups all-purpose flour
• 1 tsp salt
• 1 cup unsalted butter cold and cut into cubes
• 1/2 cup ice water

Filling:

• 2 cups cranberries fresh or frozen
• 2 cups rhubarb diced
• 1 cup granulated sugar adjust to taste/may need more
• 1 tbsp corn starch
• 1/4 cup orange juice
• 1 tsp orange zest

Topping:

• 1 egg beaten, egg wash
• 1 tbsp granulated sugar sprinkling

Instructions

• Prepare the Crust:
• In a large bowl, mix the flour and salt.
  2 cups all-purpose flour, 1 tsp salt
• Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  1 cup unsalted butter
• Gradually add ice water, one tablespoon at a time, until the dough begins to come together. You may not need all of the water.
  1/2 cup ice water
• Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Prepare the Filling:
• In a large bowl, combine cranberries, rhubarb, sugar, corn starch, orange juice, and orange zest. Mix well and set aside.
  2 cups cranberries, 2 cups rhubarb, 1 cup granulated sugar, 1 tbsp corn starch, 1/4 cup orange juice, 1 tsp orange zest
• Assemble the Pie:
• Preheat the oven to 375°F (190°C).
• On a lightly floured surface, roll out one disc of dough to fit a 9-inch pie dish. Transfer the dough to the pie dish.
• Pour the cranberry and rhubarb filling into the crust.
• Roll out the second disc of dough and place it over the filling. Trim any excess dough and crimp the edges to seal.
• Cut a few slits in the top crust to allow steam to escape.
• Bake the Pie:
• Brush the top crust with beaten egg and sprinkle with granulated sugar.
  1 egg, 1 tbsp granulated sugar
• Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
• Let the pie cool for at least 2 hours before serving to allow the filling to set.

Nutrition

Calories: 453kcal | Carbohydrates: 56g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 305mg | Potassium: 172mg | Fiber: 2g | Sugar: 29g | Vitamin A: 801IU | Vitamin C: 10mg | Calcium: 45mg | Iron: 2mg