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Glazed Pineapple-Rhubarb Pie

Source: Cooking at a Glance - Pies & Pastries
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  2 Hours 10 Minutes
  Makes 8 servings
Rhubarb is such a natural ingredient for pie that it’s sometimes referred to as pieplant. Here it’s teamed with pineapple, a fruit that’s seldom found in pies.
RECIPE INGREDIENTS
1 20-ounce can crushed pineapple (juice pack)
2 cups sliced fresh or frozen rhubarb
1 cup sugar
1/4 cup all-purpose flour
1 tablespoon lemon juice
Pastry for Double-Crust Pie
1/4 cup sifted powdered sugar
Other necessary recipes:
Basic Pie Pastry
Glazed Pineapple-Rhubarb Pie Recipe at Cooking.com
DIRECTIONS
Drain pineapple, reserving 1 tablespoon of the juice. In a large mixing bowl combine pineapple, rhubarb, sugar, flour, and lemon juice. (If using frozen rhubarb, let mixture stand for 15-20 minutes, or till the rhubarb is partially thawed but still icy.)


Prepare and roll out pastry as directed. Line a 9-inch pie plate with half of the pastry. Transfer filling to pastry-lined pie plate; trim pastry even with rim. Cut slits in top crust. Place crust on filling. Trim, seal, and crimp edge of pastry.


To prevent overbrowning, cover edge of pie with foil. Bake in a preheated 375 degrees F oven for 25 minutes (50 minutes for frozen rhubarb). Remove foil and bake for 25-30 minutes more, or till top is golden.


In a small mixing bowl combine powdered sugar and enough of the reserved pineapple juice (1-2 teaspoons) to make a glaze of drizzling consistency. Drizzle glaze over hot pie. Cool on a rack.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Pineapple Desserts
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 312
Sodium: 75mg
Fiber: 2g
Carbohydrates, Total: 56g
Protein: 3g
% Cal. from Fat: 26%
Fat. Total: 9g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Kathleen Reviewed: 06/28/2011
Excellent!
I made this yesterday and cut into it today. Amazingly delicious! I was skeptical of the combination but now I'm not!! Grow my own rhubarb, had homemade crusts in the freezer, all I needed was the can of pineapple. I highly recommend trying this.
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