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Pineapple-Rhubarb Pie Recipe

Recipe by: Peggi

"This pie has a wonderful flavor and is unlike those on the site, it does not contain tapioca. It is an old recipe and is easily made. Using young rhubarb makes this recipe unbeatable in taste and texture. I am frequently asked for this recipe."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook45 m
  • Ready In1 h 5 m
  • 1Preheat the oven to 425 degrees F (220 degrees C). Press one of the pie crusts into the bottom and up the sides of a 9 inch pie plate. Refrigerate the other crust until needed.
  • 2In a medium bowl, stir together the sugar, flour, orange zest and salt. Combine the rhubarb and pineapple; stir into the dry ingredients until evenly blended. Pour into the prepared pie crust. Place the remaining crust on top and crimp the edges to seal in the filling. Cut a few holes in the top pastry to vent steam.
  • 3Bake in the preheated oven until the crust is golden brown and rhubarb is tender when pierced with a fork, 45 to 50 minutes.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 8 servings
  • 447 cals
  • 1 (15 ounce) package refrigerated pie crusts
  • 1 1/3 cups white sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon grated orange zest
  • 1/8 teaspoon salt
  • 3 cups chopped rhubarb
  • 1 cup drained crushed pineapple
  • 2 tablespoons butter
Nutrition

Amount per serving ( 5 total)

  • Calories:
    447
    22%
  • Fat:
    19.2
    30%
  • Carbs:
    66.3
    21%
  • Protein:
    4.1
    8%
  • Cholesterol:
    8
    3%

Based on a 2,000 calorie diet

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