Pineapple Rhubarb Pie

Cooking Recipes Catalogue
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An easy double crust pie made with pineapple and rhubarb.

INGREDIENTS (for 8 servings):

PREPARATION:

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