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Pineapple Rhubarb Pie

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Total Time:Prep: 10 min. + standing Bake: 45 min. + cooling

By Taste Of Home Editorial Team

Recipe by Lila McNamara, Dickinson, North Dakota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

From Dickinson, North Dakota, Lila McNamara relates, "Fresh or frozen rhubarb works equally well in this pie. It's delicious served with ice cream. And it's quick and easy if you use ready-made crusts."

TEST KITCHEN APPROVED

Pineapple Rhubarb Pie

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Yield:6-8 servings
Prep:10 min
Cook:45 min
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Ingredients

  • 3 cups chopped fresh or frozen rhubarb, thawed
  • 2 cans (8 ounces each) crushed pineapple, drained
  • 1-1/2 cups sugar
  • 3 tablespoons quick-cooking tapioca
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon zest
  • 2 sheets refrigerated pie crust
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Directions

  1. In a large bowl, combine the rhubarb, pineapple, sugar, tapioca, lemon juice and lemon zest. Let stand for 15 minutes. Line a 9-in. pie plate with bottom crust. Add the filling.
  2. Roll out remaining crust to fit top of pie; cut slits or make decorative cutouts in crust. Place over filling; trim, seal and flute edges.
  3. Bake at 350° for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.
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