Pineapple Rhubarb Pie

Pineapple Rhubarb Pie

17
Chef Dunask 0

"E.Z. to make pie. Can be made from store bought ready made pie crust."

Ingredients 1 h 5 m {{adjustedServings}} servings 390 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 390 kcal
  • 20%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 61.9g
  • 20%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 237 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.
  2. In a large bowl, mix together rhubarb, pineapple chunks, sugar, and tapioca. Place in pie crust. Cover with top crust; seal and crimp edge. Brush with milk, and cut a few slits in the top to allow steam to vent.
  3. Bake in preheated oven for 45 minutes, or until crust is golden and liquid bubbles in the center.
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Reviews 17

  1. 20 Ratings

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Baricat
11/22/2008

For those who had trouble with the tapioca not blending well, using flour instead is the answer. I mixed 1/3 cup flour into the sugar (of which I replaced half with Splenda) and mixed into the fruit. The result is a never-fail, smooth, lightly firm filling when baked. I used one 20 oz can of Dole crushed pineapple. Because rhubarb is out of season, I was forced to resort to the Publix frozen variety. It's less tart than fresh, so I also pepped up the tartness quotient with 1 Tb fresh lemon juice and the grated rind of one lemon. Added a dash each of cinnamon and mace. An unconventional combination (my daughter called it weird, but that was before she tasted it!) but it works - quite well!

J La
7/25/2007

The pineapple rhubarb combination is a perfect sweet-- tart blend. It was also very easy to make ,even with homemade pie crust. Because I like pies with texture, I did not mind chunks of pineapple, but for someone who does, pinapple tidbits instead of chunks would be a good compromise. Great with vanilla ice cream. . . . Just a thought: Could the reason why some cooks are having trouble with the tapioca not dissolving be that they need to use the INSTANT tapioca instead of the regular??

NOSEYROSEY
10/16/2005

I really liked this, it was quick and easy to prepare. I love rhubarb, and bought it and the pineapple frozen. It was my first experience with tapioca, and I was pleasantly suprised with the results. Keep 'em coming Chef Dunask!