Printable | Taste of Home

Pineapple Rhubarb Pie

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

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

Printed from tasteofhome.com Nov 19, 2008

-----------------------Fold------------------------

Pineapple Rhubarb Pie cont.

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.