Pineapple-Rhubarb Pie

8
Peggi 0

"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."

Ingredients 1 h 5 m {{adjustedServings}} servings 447 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 19.2 g
  • 30%
  • Carbs:
  • 66.3g
  • 21%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 312 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat 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.
  2. In 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.
  3. Bake in the preheated oven until the crust is golden brown and rhubarb is tender when pierced with a fork, 45 to 50 minutes.
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Reviews 8

  1. 8 Ratings

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creamstylecorn
5/10/2010

Looks good but I'm wondering what the 2 tablespoons of butter are for? They're in the ingredient list but not mentioned in the instructions.

Jeni
7/17/2008

This pie is delicious! I made it for my grandpa who said that his mom used to make the best pineapple-rhubarb pie but hasn't had it since. To be honest, it didn't sound too good to me. But I made it anyway and he LOVED it! My sister and I also LOVED it. Great recipe and easy to make. One thing I messed up on, I cooked the rhubarb first and then mixed it in with the crushed pineapple. I also used two cans of pineapple and only 2 1/2 cups of rhubarb. Even with the modifications, it turned out delicious!

AnnaLee
3/3/2009

This is very tasty, nice citrus flavor. A fav of ours.