Ingredients for Pineapple Rhubarb Pie
- 4 cups chopped rhubarb
- Crushed Pineapple
- 1 cup granulated sugar
- Quick Cooking Tapioca
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- Pie Pastry
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How to Make Pineapple Rhubarb Pie
- Preheat oven to 350°F (175°C).
- In a large bowl, gently combine 4 cups chopped rhubarb, 2 cups chopped pineapple (fresh or frozen), 1 cup granulated sugar, 1/4 cup tapioca starch, 2 tablespoons lemon juice, and 1 tablespoon lemon zest.
- Let the mixture stand for 15 minutes to allow the juices to release.
- Roll out one 9-inch pie crust and carefully line a 9-inch pie plate.
- Pour the rhubarb and pineapple filling into the prepared pie crust.
- Roll out the second 9-inch pie crust and place it over the filling. Trim and crimp the edges to seal.
- Cut several slits in the top crust to allow steam to escape, or use a cookie cutter to create decorative shapes.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly and thickened.
- Let the pie cool completely on a wire rack before refrigerating. This allows the filling to set properly.
- Refrigerate leftovers for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
270g
Fat
27g
Carbs
34g
