Pineapple Rhubarb Pie
Ingredients
- 1 (15 ounce) package double-crust pie pastry, thawed
- 1 ⅓ cups white sugar
- ⅓ cup all-purpose flour
- ½ teaspoon grated orange zest
- ⅛ teaspoon salt
- 3 cups chopped rhubarb
- 1 cup drained crushed pineapple
- 2 tablespoons unsalted butter
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Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Press 1 crust into bottom and up sides of a 9-inch pie plate. Refrigerate remaining crust until needed.
- Stir sugar, flour, orange zest, and salt together in a large bowl until well combined. Combine rhubarb and pineapple in a medium bowl; stir into flour mixture until evenly blended.
- Pour rhubarb mixture into the prepared pie crust; dot with butter. Place remaining 1 crust on top; crimp the edges to seal in filling. Cut a few slits in top crust to vent steam.
- Bake in the preheated oven until crust is golden brown and rhubarb is tender when pierced with a fork, 45 to 50 minutes.
Source
Original recipe: View Original