Pineapple Rhubarb Pie

Make your own pie crust or use a refrigerated pie crust if you are in a hurry. This pie is delicious with fresh or frozen rhubarb.

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 3  cups  chopped rhubarb (fresh or frozen)
• 2 (8 ounce) cans crushed pineapple, drained
• 1 1⁄2 cups sugar
• 3  tablespoons quick-cooking tapioca
• 1  tablespoon lemon juice
• 1⁄2 teaspoon  grated lemon peel
• 1 (15 ounce) package  refrigerated  pie pastry (or make your own)

Directions

1. In bowl, combine the rhubarb, pineapple, sugar, tapioca, lemon juice and lemon peel. Let stand for 15 minutes.
2. Line a 9-inch pie plate with bottom pastry.
3. Add the filling.
4. Roll out remaining pastry to fit top of pie; cut slits or make decorative cutouts in pastry. Place over filling; trim, seal and flute edges.
5. Bake at 350 degrees for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool. Refrigerate leftovers.