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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pineapple Rhubarb Pie Recipe

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This recipe for Pineapple Rhubarb Pie is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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