Skip to main content New this month
Get the Allrecipes magazine

Pineapple-Rhubarb Pie

Rated as 4.58 out of 5 Stars

"This pie has a wonderful flavor and is unlike those on the site, it does not contain tapioca. It is an old recipe and is easily made. Using young rhubarb makes this recipe unbeatable in taste and texture. I am frequently asked for this recipe."
Added to shopping list. Go to shopping list.

Ingredients

1 h 5 m servings 447 cals
Original recipe yields 8 servings (1 - 9 inch pie)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 425 degrees F (220 degrees C). Press one of the pie crusts into the bottom and up the sides of a 9 inch pie plate. Refrigerate the other crust until needed.
  2. In a medium bowl, stir together the sugar, flour, orange zest and salt. Combine the rhubarb and pineapple; stir into the dry ingredients until evenly blended. Pour into the prepared pie crust. Place the remaining crust on top and crimp the edges to seal in the filling. Cut a few holes in the top pastry to vent steam.
  3. Bake in the preheated oven until the crust is golden brown and rhubarb is tender when pierced with a fork, 45 to 50 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 447 calories; 19.2 g fat; 66.3 g carbohydrates; 4.1 g protein; 8 mg cholesterol; 312 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 12
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Looks good but I'm wondering what the 2 tablespoons of butter are for? They're in the ingredient list but not mentioned in the instructions.

Most helpful critical review

Cut sugar to 3/4 cup. After cooking 15 minutes at 425 degrees F, drop temperature to 350 and cook an additional 45 minutes or until crust is slightly browns. This should help remove the much t...

Most helpful
Most positive
Least positive
Newest

Looks good but I'm wondering what the 2 tablespoons of butter are for? They're in the ingredient list but not mentioned in the instructions.

This pie is delicious! I made it for my grandpa who said that his mom used to make the best pineapple-rhubarb pie but hasn't had it since. To be honest, it didn't sound too good to me. But I m...

This is very tasty, nice citrus flavor. A fav of ours.

My husband loved it.

Cut sugar to 3/4 cup. After cooking 15 minutes at 425 degrees F, drop temperature to 350 and cook an additional 45 minutes or until crust is slightly browns. This should help remove the much t...

Great recipe. At 80 + I finally made a rhubarb pie with a filling that did not bake down to 1/2" thick. Very substantial sized pie. I will cut back on the sugar to 3/4 cup. After baking for ...

This was delicious, easy to make and it scored big points with my mother-in-law!

I gave it a five even tho I modified it. I used a whole 15 ounce can of crushed pineapple and 4 cups rhubarb. I also used my own scratch recipe for the crust. Will definitely make it over and ...

I reduced the sugar to a rounded 3/4 of a cup and this pie was exceptionally good . Definitely I will be making it again. Oh and the two tablespoons of butter... spotted on top of the filling be...