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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.
- 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
Companion recipe: Basic Pie Pastry
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.
nutrition information per serving
312 calories; 9g total fat; 0mg cholesterol; 75mg sodium; 56g carbohydrates; 2g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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