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Pineapple Rhubarb Pie

Crust:

All-Shortening Crust

 

Filling:

1 1/3 cups sugar (After tasting the pie, I would use ¾ cup sugar instead… This is a pretty sweet pie.)

1/3 cup flour

½ teaspoon orange zest

1/8 teaspoon salt

3 cups chopped rhubarb

1 cup drained crushed pineapple

 

Preheat oven to 425⁰.

 

In medium bowl, combine sugar, flour, orange zest and salt. Combine rhubarb and pineapple; stir into dry ingredients until blended. Pour into unbaked pie shell. Cover with pie crust.

 

Bake at 425⁰ for 45 – 50 minutes or until rhubarb is tender when pierced with a fork and filling is bubbly.