Pineapple Rhubarb Pie

Name: Pineapple Rhubarb Pie
Ingredients: 3 cups chopped rhubarb (fresh or frozen); 2 (8 ounce) cans crushed pineapple, drained; 1 1/2 cups sugar; 3 tablespoons quick-cooking tapioca; 1 tablespoon lemon juice; 1/2 teaspoon grated lemon peel; 1 (15 ounce) package refrigerated pie pastry (or make your own)

7 ingredients

5 steps

Ingredients

3 cups chopped rhubarb (fresh or frozen)
2 (8 ounce) cans crushed pineapple, drained
1 1/2 cups sugar
3 tablespoons quick-cooking tapioca
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
1 (15 ounce) package refrigerated pie pastry (or make your own)

Directions

1

In bowl, combine the rhubarb, pineapple, sugar, tapioca, lemon juice and lemon peel. Let stand for 15 minutes.
2

Line a 9-inch pie plate with bottom pastry.
3

Add the filling.
4

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.
5

Bake at 350 degrees for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool. Refrigerate leftovers.