Rhubarb Pineapple Pie....different and Delicious!

"This is a yummy pie that is so easy to make, just a few steps. It's nice to take to pot lucks or church events because it is so different. From the Company's Coming Cookbook series. Hope you enjoy!"
 
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photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by Thorsten photo by Thorsten
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by Thorsten photo by Thorsten
Ready In:
1hr 5mins
Ingredients:
6
Yields:
1 pie
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ingredients

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directions

  • In large bowl measure 1st amount of sugar and flour, stir.
  • Add rhubarb and pineapple, stir.
  • Pour fruit mixture into unbaked pie shell.
  • Moisten pastry rim and cover with top crust.
  • Cut slits in top crust to let steam escape.
  • Sprinkle with remaining sugar.
  • Bake in 350° oven on bottom rack for 50- 60 minutes until browned and rhubarb is cooked.

Questions & Replies

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  1. Linda M.
    i make this recipe all the time different crust.my question in can you can or freeze the filling in large batches i have lots of rhubarb in summer and it would be sohandy to have the filling already made this is my favorite pie.
     
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Reviews

  1. anniesnomsblog
    This tasted really good!! I'd never seen a rhubarb and pineapple pie before, but the two go so well together! Super easy to make and perfect for a crowd!
     
  2. lecole54
    Per some reviewers' suggestions, I cut back to less than 1 cup of sugar; might even go down to 3/4 cup next time, since I think most pies have too much sugar in them, impairing one's ability to taste the fruit. This pie had really wonderful flavor -- several people commented that they liked it better than strawberry-rhubarb pie, and I think I would agree!
     
  3. Ranelle
    I've got a TON of rhubarb and always looking for new ways to use it. This was tasty and different. Sweet, but still tangy. Thanks for sharing.
     
  4. Leslie M.
    I am almost 60 years old and I've been having rhubarb pineapple pie for years - this is a very old recipe, not a new one. As far as freezing the filling, I suggest just freezing the rhubarb. Pineapple doesn't freeze well. BTW, there is a recipe for rhubarb pineapple jam in the Better Crocker Cookbook that is marvelous except I make it without the orange and lemon - just a squirt of lemon juice.
     
  5. Yakova B.
    I added strawberries to the mix, PLUS 1/2 cup coconut Oh yessssssssssssssssssssssssss!
     
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