PINEAPPLE RHUBARB PIE
Make your own pie crust or use a refrigerated pie crust if you are in a hurry. This pie is delicious with fresh or frozen rhubarb.
Provided by CookingONTheSide
Categories Pie
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In bowl, combine the rhubarb, pineapple, sugar, tapioca, lemon juice and lemon peel. Let stand for 15 minutes.
- Line a 9-inch pie plate with bottom pastry.
- Add the filling.
- Roll out remaining pastry to fit top of pie; cut slits or make decorative cutouts in pastry. Place over filling; trim, seal and flute edges.
- Bake at 350 degrees for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool. Refrigerate leftovers.
Nutrition Facts : Calories 620.5, Fat 22.2, SaturatedFat 5.5, Sodium 390.9, Carbohydrate 103.5, Fiber 4.2, Sugar 67.5, Protein 5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#time-to-make #course #main-ingredient #preparation #occasion #low-protein #pies-and-tarts #desserts #fruit #holiday-event #summer #pies #dietary #seasonal #low-in-something #tropical-fruit #pineapple #taste-mood #sweet #number-of-servings #4-hours-or-less
You'll also love
