Pineapple Rhubarb Pie

17 Reviews

Prep: 20 min
Cook: 45 min
Ready In: 1 hr 5 min

“E.Z. to make pie. Can be made from store bought ready made pie crust.” - by Chef Dunask

Ingredients

1 pastry for a 9 inch double crust pie
1 pound fresh rhubarb, cut into 1 inch pieces
2 (8 ounce) cans pineapple chunks, drained
1 1/8 cups white sugar
2 tablespoons tapioca
1 tablespoon milk

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Metric US

Original recipe yields 1 - 9 inch pie

Directions

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.
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.
Bake in preheated oven for 45 minutes, or until crust is golden and liquid bubbles in the center.

Nutrition

Amount Per Serving (8 total)

Calories
390 cal
20%

Fat
15.1 g
23%

Carbs
61.9 g
20%

Based on a 2,000 calorie diet

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Reviews (17)

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Baricat

Nov. 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. ..." See moreThe 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

Jul. 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, bu..." See moret 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

Oct. 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...." See more Keep 'em coming Chef Dunask!"

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