Pineapple Rhubarb Pie

Pineapple Rhubarb Pie

poniedziałek, 17 lutego 2014

Pineapple Rhubarb Pie

Time: 1 hrs 10 mins

Ingredients

• 3 cups chopped rhubarb (fresh or frozen)
• 2 (8 ounce) cans crushed pineapple, drained
• 1 1/2 cups sugar
• 3 tablespoons quick-cooking tapioca
• 1 tablespoon lemon juice
• 1/2 teaspoon grated lemon peel
• 1 (15 ounce) package refrigerated pie pastry (or make your own)

Directions

• 1 In bowl, combine the rhubarb, pineapple, sugar, tapioca, lemon juice and lemon peel. Let stand for 15 minutes.
• 2 Line a 9-inch pie plate with bottom pastry.
• 3 Add the filling.
• 4 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.
• 5 Bake at 350 degrees for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool. Refrigerate leftovers.