Pineapple-Rhubarb Pie Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Pineapple-Rhubarb Pie

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Press one of the pie crusts into the bottom and up the sides of a 9 inch pie plate. Refrigerate the other crust until needed.
  2. In a medium bowl, stir together the sugar, flour, orange zest and salt. Combine the rhubarb and pineapple; stir into the dry ingredients until evenly blended. Pour into the prepared pie crust. Place the remaining crust on top and crimp the edges to seal in the filling. Cut a few holes in the top pastry to vent steam.
  3. Bake in the preheated oven until the crust is golden brown and rhubarb is tender when pierced with a fork, 45 to 50 minutes.
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Reviews More Reviews

Most Helpful Positive Review
May 10, 2010

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.

 
Most Helpful Critical Review
Jul 11, 2012

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.

 

7 Ratings

Jul 17, 2008

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!

 
Mar 03, 2009

This is very tasty, nice citrus flavor. A fav of ours.

 
Jun 15, 2010

My husband loved it.

 
May 15, 2011

This was delicious, easy to make and it scored big points with my mother-in-law!

 
Jun 15, 2014

Great recipe. At 80 + I finally made a rhubarb pie with a filling that did not bake down to 1/2" thick. Very substantial sized pie. I will cut back on the sugar to 3/4 cup. After baking for 15-20 min. turn down to 350 for an additional 40 min.and cover with foil to prevent over browning. Was nice made with freshly picked rhubarb. My husband loved it. Delicious served warm with ice cream.

 

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Nutrition

  • Calories
  • 447 kcal
  • 22%
  • Carbohydrates
  • 66.3 g
  • 21%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 19.2 g
  • 30%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 312 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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