How to Make Pineapple-Rhubarb Pie - A Step-by-Step Guide

Pineapple rhubarb pie is a delightful twist on the classic rhubarb pie, combining the tartness of rhubarb with the sweetness of pineapple. This unique combination creates a delicious and refreshing dessert that is perfect for spring and summer. Whether you're hosting a backyard barbecue, a family gathering, or simply craving a sweet treat, this pie is sure to be a hit.

One of the best things about this pie is that it's incredibly easy to make. With just a few simple ingredients, you c...

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Ingredients

  • 1 (15 ounce) package refrigerated pie crusts
  • 1 ⅓ cups white sugar
  • ⅓ cup all-purpose flour
  • ½ teaspoon grated orange zest
  • ⅛ teaspoon salt
  • 3 cups chopped rhubarb
  • 1 cup drained crushed pineapple
  • 2 tablespoons butter

Information

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 5 mins
  • Servings: 8
  • Yield: 1 to 9 - inch pie

  • Preheat the oven to 425 degrees F (220 degrees C). Press one of the pie crusts into the bottom and up the sides of a 9 inch pie plate. Refrigerate the other crust until needed.
  • In a medium bowl, stir together the sugar, flour, orange zest and salt. Combine the rhubarb and pineapple; stir into the dry ingredients until evenly blended. Pour into the prepared pie crust. Place the remaining crust on top and crimp the edges to seal in the filling. Cut a few holes in the top pastry to vent steam.
  • Bake in the preheated oven until the crust is golden brown and rhubarb is tender when pierced with a fork, 45 to 50 minutes.
  • Nutrition

    447 cal.

    • Total Fat: 19g
    • Saturated Fat: 6g
    • Cholesterol: 8mg
    • Sodium: 312mg
    • Total Carbohydrate: 66g
    • Dietary Fiber: 3g
    • Total Sugars: 38g
    • Protein: 4g
    • Vitamin C: 7mg
    • Calcium: 51mg
    • Iron: 2mg
    • Potassium: 207mg