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Pineapple Rhubarb Pie
Ingredients:
CRUST
Pastry for one crust pie
FILLING
3 c. chopped fresh rhubarb or 16 oz. pkg. frozen sliced rhubarb
3/4 c. sugar
1/4 c. flour
1 (8 1/4 oz.) can crushed pineapple, drained
TOPPING
1/2 c. flour
1/2 c. sugar
1/4 c. butter
CRUST
Pastry for one crust pie
FILLING
3 c. chopped fresh rhubarb or 16 oz. pkg. frozen sliced rhubarb
3/4 c. sugar
1/4 c. flour
1 (8 1/4 oz.) can crushed pineapple, drained
TOPPING
1/2 c. flour
1/2 c. sugar
1/4 c. butter
Directions:
In large bowl, combine all filling ingredients; toss to combine. Spoon into pastry lined 9" pan. In small bowl, combine all topping ingredients until crumbly; sprinkle over fruit mixture.
Bake at 425 for 15 minutes. Reduce heat to 400; bake an additional 25 minutes or until filling is hot and bubbly.
Makes 8 Servings
In large bowl, combine all filling ingredients; toss to combine. Spoon into pastry lined 9" pan. In small bowl, combine all topping ingredients until crumbly; sprinkle over fruit mixture.
Bake at 425 for 15 minutes. Reduce heat to 400; bake an additional 25 minutes or until filling is hot and bubbly.
Makes 8 Servings
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