Pineapple Rhubarb Pie

4.5
(20)

E.Z. to make pie. Can be made from store bought ready made pie crust.

1
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hrs 5 mins
Servings:
8
Yield:
1 to 9 - inch pie

Ingredients

  • 1 pastry for a 9 inch double crust pie

  • 1 pound fresh rhubarb, cut into 1 inch pieces

  • 2 (8 ounce) cans pineapple chunks, drained

  • 1 ⅛ cups white sugar

  • 2 tablespoons tapioca

  • 1 tablespoon milk

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.

  2. In a large bowl, mix together rhubarb, pineapple chunks, sugar, and tapioca. Place in pie crust. Cover with top crust; seal and crimp edge. Brush with milk, and cut a few slits in the top to allow steam to vent.

  3. Bake in preheated oven for 45 minutes, or until crust is golden and liquid bubbles in the center.

Nutrition Facts (per serving)

390 Calories
15g Fat
62g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 390
% Daily Value *
Total Fat 15g 19%
Saturated Fat 4g 19%
Cholesterol 0mg 0%
Sodium 238mg 10%
Total Carbohydrate 62g 23%
Dietary Fiber 3g 11%
Total Sugars 37g
Protein 4g
Vitamin C 10mg 50%
Calcium 64mg 5%
Iron 2mg 9%
Potassium 265mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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