Pineapple Rhubarb Crumble Pie

READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350.
  • Combine rhubarb and cornstarch, set aside.
  • Roll out pie crust into 8 inch pie plate.
  • Pour rhubarb and cornstarch mixture into prepared crust.
  • Combine sugar and Splenda; sprinkle over rhubarb mixture.
  • Top evenly with drained pineapple.
  • Prepare Topping: combine sugars, flour and oats, then cut in butter using a pastry cutter until mixture resembles coarse crumbs.
  • Sprinkle topping over pineapple.
  • Cover edges of pie with foil and bake at 350 for 25 minutes.
  • Remove foil and continue baking for an additional 25-30 minutes until topping is golden.
  • Cool completely on wire rack. Store leftovers in fridge.
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