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Pineapple Rhubarb Pie

Pineapple Rhubarb Pie

Cost $10, save $15

Source: Recommended by CookPal

  • 45 Min
  • 8 Servings
  • $10

INGREDIENTS

  • Pastry

    • 🥧 1 (15 ounce) package double-crust pie pastry, thawed

  • Sugar & Spices

    • 🧂 1 ⅓ cups white sugar
    • 🍊 ½ teaspoon grated orange zest
    • 🧂 ⅛ teaspoon salt

  • Dry Ingredients

    • ⅓ cup all-purpose flour

  • Fruits

    • 3 cups chopped rhubarb
    • 🍍 1 cup drained crushed pineapple

  • Other

    • 🧈 2 tablespoons unsalted butter

STEPS

1

Preheat the oven to 425 degrees F (220 degrees C).

2

Press 1 crust into bottom and up sides of a 9-inch pie plate. Refrigerate remaining crust until needed.

3

Stir sugar, flour, orange zest, and salt together in a large bowl until well combined. Combine rhubarb and pineapple in a medium bowl; stir into flour mixture until evenly blended.

4

Pour rhubarb mixture into the prepared pie crust; dot with butter. Place remaining 1 crust on top; crimp the edges to seal in filling. Cut a few slits in top crust to vent steam.

5

Bake in the preheated oven until crust is golden brown and rhubarb is tender when pierced with a fork, 45 to 50 minutes.

NUTRIENTS

Per 1 serving

🔥

447

Calories

  • 4
    Protein
  • 66
    Carbs
  • 19
    Fats

💡 Use young rhubarb for the best flavor and texture.Serve the pie warm with a scoop of vanilla ice cream for added indulgence.To prevent the edges of the crust from burning, cover them with foil halfway through baking.