Pineapple Rhubarb Pie

Pineapple Rhubarb Pie

17

"E.Z. to make pie. Can be made from store bought ready made pie crust."
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Ingredients

1 h 5 m servings 390 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 390 kcal
  • 20%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 61.9g
  • 20%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 237 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. Bake in preheated oven for 45 minutes, or until crust is golden and liquid bubbles in the center.

Reviews

17
  1. 20 Ratings

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Most helpful positive review

For those who had trouble with the tapioca not blending well, using flour instead is the answer. I mixed 1/3 cup flour into the sugar (of which I replaced half with Splenda) and mixed into the f...

Most helpful critical review

This didn't work so well for me. If I make it again, it will be with MAJOR modifications. The tapioca was hard, and it didn't really thicken. I would also use pineapple tidbits or crushed pine...

For those who had trouble with the tapioca not blending well, using flour instead is the answer. I mixed 1/3 cup flour into the sugar (of which I replaced half with Splenda) and mixed into the f...

The pineapple rhubarb combination is a perfect sweet-- tart blend. It was also very easy to make ,even with homemade pie crust. Because I like pies with texture, I did not mind chunks of pineapp...

I really liked this, it was quick and easy to prepare. I love rhubarb, and bought it and the pineapple frozen. It was my first experience with tapioca, and I was pleasantly suprised with the re...

The flavor combination is really good! Rhubarb still powers over pineapple, but you get this random sweet bite of the pineapple and it livens up the sauce. Note: 4 cups equal about a pound. Al...

This didn't work so well for me. If I make it again, it will be with MAJOR modifications. The tapioca was hard, and it didn't really thicken. I would also use pineapple tidbits or crushed pine...

I read this review and ended up making it exactly as the recipe called for - I used Minute tapioca. The pie was excellent! My husband and his friends love it. Thanks.

This is a fabulous dessert! My guests absolutely loved it. I made the recipe exactly - I thought about adding cinnamon but decided not to. The pie does not need any flavoring because the rhub...

I never had the courage to eat rhubarb, but I have a bunch growing in my garden and had to make something with it. I made this pie and for the first time I was really impressed. The pineapple ...

Excellent! I love pineapple and rhubarb and the combination of the two is just delicious. It is such a simple pie to make and it smells heavenly as it bakes and tastes wonderful. My husband is a...