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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 1 |
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E.Z. to make pie. Can be made from store bought ready made pie crust. 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 1/8 cups white sugar |
2 tablespoons tapioca |
1 tablespoon milk |
Directions:
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.
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.
3. Bake in preheated oven for 45 minutes, or until crust is golden and liquid bubbles in the center.
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