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This pie has a wonderful flavor and is unlike those on the site, it does not contain tapioca. It is an old recipe and is easily made. Using young rhubarb makes this recipe unbeatable in taste and texture. I am frequently asked for this recipe.
Ingredients
- 1 (15 ounce) package refrigerated pie crusts
- 1 1/3 cups white sugar
- 1/3 cup all-purpose flour
- ½ teaspoon grated orange zest
- 1/8 teaspoon salt
- 3 cups chopped rhubarb
- 1 cup drained crushed pineapple
- 2 tablespoons butter
Directions
Step 1
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.
Step 2
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.
Step 3
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 Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 447 | |
| % Daily Value * | |
| Total Fat19g | 25% |
| Saturated Fat6g | 30% |
| Cholesterol8mg | 3% |
| Sodium312mg | 14% |
| Total Carbohydrate66g | 24% |
| Dietary Fiber3g | 11% |
| Total Sugars38g | |
| Protein4g | |
| Vitamin C7mg | 34% |
| Calcium51mg | 4% |
| Iron2mg | 10% |
| Potassium207mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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