Pineapple Rhubarb Pie

This pineapple rhubarb pie recipe is an easy double-crust pie, featuring a sweet filling of fresh rhubarb, canned pineapple chunks, sugar, and tapioca.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 400 Calories

Ingredients

• 1 tablespoon milk
• 2 (8 ounce) cans pineapple chunks, drained
• 2 tablespoons tapioca
• 1 pastry for a 9 inch double crust pie
• 1 pound fresh rhubarb, cut into 1 inch pieces
• 1.125 cups white sugar

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Roll out 1 pie crust on a lightly floured surface to fit a 9-inch pie plate; place into the pie plate for bottom crust. Roll out remaining 1 pie crust for top crust; set aside.

Step 3

Combine rhubarb, pineapple chunks, sugar, and tapioca in a large bowl; transfer to the prepared pie plate. Cover with top crust; seal and crimp the edges. Brush top with milk; cut a few slits in top crust to allow steam to vent.

Step 4

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