"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pineapple Rhubarb Pie Recipe

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This recipe for Pineapple Rhubarb Pie, by , is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Sengpiehl
Added: Tuesday, October 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 c. chopped fresh or frozen rhubarb (thawed)
2 (8 oz.) cans crushed pineapple, drained
1-1/2 c. sugar
3 T. quick cooking tapioca
1 T. lemon juice
1/2 tsp. grated lemon peel
1 pkg. (15 oz.) refrigerated pie pastry

Directions:
Directions:
In a bowl, combine rhubarb, pineapple, sugar, tapioca, lemon juice and peel. Let stand 15 min. Line a 9 in. pie plate with bottom pastry. Add the filling. Roll out remaining pastry to fit top; cut slits or make decorative cut outs in top crust. Place over filling; trim, seal and flute edges. Bake at 350 degrees for 45 to 50 min. until golden brown and filling is bubbly. Cool on a wire rack and refrigerate leftovers. Yield: 6 to 8 servings.

 

 

 

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