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Pineapple-Rhubarb Pie
Pineapple-Rhubarb Pie
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Unique rhubarb pie without tapioca. Easy to make with young rhubarb for unbeatable taste and texture. Highly requested recipe.
Ingredients:
  • 1 (15 ounce) package refrigerated pie crusts
  • 1.3333333730698 cups white sugar
  • 0.33333334326744 cup all-purpose flour
  • 0.5 teaspoon grated orange zest
  • 0.125 teaspoon salt
  • 3 cups chopped rhubarb
  • 1 cup drained crushed pineapple
  • 2 tablespoons butter
Instructions:
  • Preheat the oven to 425 degrees F (220 degrees C). Line a 9-inch pie plate with one crust, gently pressing it into the bottom and up the sides. Keep the second crust chilled until ready to use.
  • In a medium bowl, mix sugar, flour, orange zest, and salt. Add rhubarb and pineapple, stirring until well combined. Fill the pie crust with the mixture. Top with the remaining crust, crimp the edges to seal, and cut vent holes on top.
  • Roast in the oven until the crust turns a beautiful golden brown and the rhubarb is tender when pierced with a fork, for about 45 to 50 minutes.

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