"This pie has a wonderful flavor and is unlike those on the site, it does not contain tapioca. It is an old recipe and is easily made. Using young rhubarb makes this recipe unbeatable in taste and texture. I am frequently asked for this recipe." — Peggi
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1 (15 ounce) package
refrigerated pie crusts
1 1/3 cups
grated orange zest
drained crushed pineapple
This pie is delicious! I made it for my grandpa who said that his mom used to make the best pineapple-rhubarb pie but hasn't had it since. To be honest, it didn't sound too good to me. But I made it anyway and he LOVED it! My sister and I also LOVED it.
Great recipe and easy to make.
One thing I messed up on, I cooked the rhubarb first and then mixed it in with the crushed pineapple. I also used two cans of pineapple and only 2 1/2 cups of rhubarb. Even with the modifications, it turned out delicious!
Cut sugar to 3/4 cup. After cooking 15 minutes at 425 degrees F, drop temperature to 350 and cook an additional 45 minutes or until crust is slightly browns. This should help remove the much too sugary taste and leave some of the natural tartness of the rhubarb.
Looks good but I'm wondering what the 2 tablespoons of butter are for? They're in the ingredient list but not mentioned in the instructions.
This is very tasty, nice citrus flavor. A fav of ours.
My husband loved it.
This was delicious, easy to make and it scored big points with my mother-in-law!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 173
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