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Pineapple Rhubarb Pie




Source of Recipe


unknown






Recipe Introduction


I always found plain pineapple pie too sweet; but, with the addition of the rhubarb it's just right.





List of Ingredients



• 3 cups chopped fresh or frozen rhubarb, thawed
  
• 2 cans (8oz each) crushed pineapple, drained
  
• 1 1/2 cup sugar
  
• 3 Tablespoons quick cooking tapioca
  
• 1 T lemon juice
  
• 1/2 teaspoon lemon peel
  
• unbaked pie crust for top and bottom
  






Instructions



1. Combine the rhubarb, pineapple, sugar, tapioca, lemon juice and peel; and, let stand for 15 minutes.
   
2. Add filling to crust lined pie plate.
   
3. Cover with top crust and seal/trim edges.
   
4. Bake in a 350 degree oven for 45-50 minutes, or until crust is golden brown and filling is bubbly.
   
5. Cool on a wire rack.Store in the refrigerator.