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Pineapple Rhubarb Pie
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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 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |