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Pineapple Rhubarb Pie Recipe

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Pineapple Rhubarb Pie Recipe

Directions

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Ingredients :

  • 1 pastry for a 9 inch double crust pie
  • 1 pound fresh rhubarb, cut into 1 inch pieces
  • 2 (8 ounce) cans pineapple chunks, drained
  • 1 ⅛ cups white sugar
  • 2 tablespoons tapioca
  • 1 tablespoon milk
  • Methods :

  • Step 1

    Preheat oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.

  • Step 2

    In a large bowl, mix together rhubarb, pineapple chunks, sugar, and tapioca. Place in pie crust. Cover with top crust; seal and crimp edge. Brush with milk, and cut a few slits in the top to allow steam to vent.

  • Step 3

    Bake in preheated oven for 45 minutes, or until crust is golden and liquid bubbles in the center.

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