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Pineapple Rhubarb Pie

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."
  • Total Time
    Prep: 10 min. + standing Bake: 45 min. + cooling
  • Makes
    6-8 servings

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 zest
  • 2 sheets refrigerated pie crust

Directions

  • In a large bowl, combine the rhubarb, pineapple, sugar, tapioca, lemon juice and lemon zest. Let stand for 15 minutes. Line a 9-in. pie plate with bottom crust. Add the filling.
  • Roll out remaining crust to fit top of pie; cut slits or make decorative cutouts in crust. 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.

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Reviews

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Average Rating:
  • Reenwad
    Jun 12, 2011

    Took this to a grad party and it was a huge hit! Delicious!

  • KathyW0418
    Aug 9, 2010

    definetly a keeper!! I have made this twice and my hubby LOVES this recipe. The pineapple gives a whole new flavor to rhubarb.

  • maddbaker76
    Jul 17, 2010

    simple yet delicious

  • KarenHawes
    Jun 6, 2010

    No comment left

  • Debra
    May 10, 2006

    No comment left