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  • Pineapple-Apple Rhubarb Pie

    1 vote
    Pineapple-Apple Rhubarb Pie
    Prep: 3 hours Cook: 75 min Servings: 8
    by Robyn Savoie
    269 recipes
    >
    Here's a great spin on the original. It has a tropical element with the pineapple in it.

    Ingredients

    • 1 Homemade Two Pie Crust Recipe or
    • 1 Box Store Bought Pillsbury Pie Crust
    • Filling:
    • 3 Cups Fresh or Frozen Rhubarb, Sliced Diagonally
    • 2 Cups Tart Apples, Peeled & Coarsely Chopped
    • 8 Oz. Can Crushed Pineapple, Drained Well
    • 1/4 Cup Honey
    • 1 Tbsp. Fresh Lemon Juice
    • 1 Cup Granulated Sugar
    • 3 Tbsp. All Purpose Flour
    • 1 Tbsp. Butter, Cubed

    Directions

    1. Prepare pie crust according to directions.
    2. Transfer one portion of pie dough to a 9-Inch pie plate. Trim pastry even with edge.
    3. In a large bowl, combine the rhubarb, apples, pineapple, honey and lemon juice. Combine sugar and flour; add to rhubarb mixture. Pour into crust. Dot with butter.
    4. Transfer remaining pastry to fit top of pie. Trim, seal and flute edges. Cut slits in pastry. Bake at 350° for 1-1/4 hours or until the pastry is golden brown and the apples are tender.
    5. Note: Have fun with the top pastry design. Create a lattice or use cookie cutters to punch out shapes in crust. If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

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