Definitely a keeper. The pineapple gives a whole new flavor to rhubarb.
Pineapple Rhubarb Pie
Ingredients
3 cups chopped rhubarb
2 cans crushed pineapple, drained
1-1/2 cups sugar
3 tablespoons quick-cooking tapioca
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
1 package refrigerated pie pastry
3 cups chopped rhubarb
2 cans crushed pineapple, drained
1-1/2 cups sugar
3 tablespoons quick-cooking tapioca
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
1 package refrigerated pie pastry
Directions:
In a large bowl, combine the rhubarb, pineapple, sugar, tapioca, lemon juice and lemon peel. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry. Add the filling.
Roll out remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Bake at 350° for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.
In a large bowl, combine the rhubarb, pineapple, sugar, tapioca, lemon juice and lemon peel. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry. Add the filling.
Roll out remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Bake at 350° for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.
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