Home > Recipes > Pineapple Rhubarb Pie

Pineapple Rhubarb Pie Recipe

Photo by: Taste of Home

100% would make again

Be the first to write a review

Rate recipe

From Dickinson, North Dakota, Lila McNamara relates, "Fresh or frozen rhubarb works equally well in this pie. It's delicious served with ice cream. And it's quick and easy if you use ready-made crusts."

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Pineapple Rhubarb Pie Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

6-8 Servings
Prep: 10 min. + standing Bake: 45 min. + cooling

Ingredients

3 cups chopped fresh or frozen rhubarb, thawed
2 cans (8 ounces each) 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 (15 ounces) 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; cut slits or make decorative cutouts in pastry. 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. Yield: 6-8 servings.

Pineapple Rhubarb Pie published in Taste of Home April/May 2004, p12

More recipes like this...

more...

Menus, videos and more

Enjoy this classic Strawberry Rhubarb Cobbler Pie Recipe.

VIDEO: Strawberry Rhubarb Cobbler Pie

Christmas Recipes

Looking for a Christmas menu? Create your own menu with these Christmas recipes, plus decorating and entertaining ideas for your next Christmas party.

Get recipes »

Reviews for Pineapple Rhubarb Pie (0)