Pineapple-Rhubarb Pie


Serves: 5
Total Calories: 165

Ingredients

3 cups rhubarb, cut up
1 cup crushed, drained pineapple
1 cup sugar
3 tablespoons tapioca
2 tablespoons lemon juice
1/2 teaspoon grated lemon rind
pastry for 2-crust, 9-inch pie

Directions:

Blend rhubarb, pineapple, sugar, tapioca, lemon juice and rind. Put in unbaked pie shell. Top with vented crust. Bake in 375° oven for 40-50 minutes. Cover with foil last 10 minutes to prevent over-browning.

Nutritional Facts:

Serves: 5
Total Calories: 165
Calories from Fat: 0

This Pineapple-Rhubarb Pie recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.


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