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My review
Pineapple-Rhubarb Pie
Peggi Warthman
"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."
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Ingredients
1 h 5 m servings 447 calsOriginal recipe yields 8 servings (1 - 9 inch pie)
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- US
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
- 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
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Reviews
Read all reviews 1212 Ratings
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Most helpful positive review
5/7/2010
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
7/11/2012
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...
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5/7/2010
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.
7/17/2008
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...
7/11/2012
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...
6/15/2014
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 ...
5/15/2011
This was delicious, easy to make and it scored big points with my mother-in-law!
6/4/2017
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 ...