Rhubarb-Pineapple Pie
"I hadn't eaten rhubarb in about 15 years and then my neighbor brought me over a piece of this pie. I'm hooked on rhubarb again. LOL! As they say. "It's soooo good"."
photo by Brooke the Cook in
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Yields:
-
1 pie
- Serves:
- 6-8
ingredients
- 4 stalks rhubarb, sliced thin
- 1 can crushed pineapple
- 1 cup sugar
-
PIE CRUST
- 1⁄4 cup butter
- 1 cup shortening
- 2 3⁄4 cups flour
- 1⁄2 teaspoon salt
- 4 -5 tablespoons cold water
directions
- Makes one 9" pie.
- Preheat oven to 350 degrees.
- Mix pie crust, roll it out and place in pie pan.
- Slice rhubarb and place in the pie crust.
- Sprinkle sugar over the rhubarb and pour spread the pineapple over the sugar.
- Roll out the top crust and cover the pie.
- Bake at 350 degrees until the top is golden brown in color, approx.
- 50 min.
- Let cool and serve with whip cream if desired.
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Reviews
-
The following review was recorded "live" during a game we are playing on the boards: ummm, this is delicious! I thought with a cup of sugar, it would be too sweet, but it's not at all. It is runny; a little flour would thicken it up a little. The crust was difficult to work with, but tastes delicious too. I will certainly make this again. I may try my favorite pie crust recipe next time and see which I prefer. I've got to get another piece of this...I sure hope the girls decide to be too persnickety to try this one tomorrow...it'll leave that much more for me... :-)) ummmm ummmm yummmmmy! update...DH just woke up...and he's in to "My Pie"! Oh no...and he gave it 5 *s! I'm going to have to share...and he says that he's sure I didn't freeze enough rhubarb for this winter. Thanks for posting this recipe Chuck!!!! -
I'd never had rhubarb until I had it in this pie. What an excellent introduction, and cooked by the original chef, Chuck's neighbor. I look forward to having it again. -
This was the hit of our weekend BBQ! Used recipe#45268 for the crust like I usually do. I didn't think 4 stalks of rhubarb would be anywhere near enough for this pie - I used quite a few more stalks (didn't bother to count) until I had about 3 cups worth of chopped rhubarb, then I combined it with a bit of cornstarch to address the runny-ness that Cindy Lynn mentioned. I only had one crust, so I put a crumble on top made of brown sugar, oats, flour and butter. The end taste was surprisingly tropical and every crumb was gobbled up. -
Personally I didn't prepare this pie, but Chef sheerkerry here at Zaar did, and shared it with me. I really liked it, it was different. sheerkerry didn't have crushed pineapple, so she used canned pineapple chunks, which still tasted good . I think even canned pineapple tidbits, would be a great substitute for the crushed pineapple also. By the way, I'm sure Chuck said once, ( in 'Everything Else ) that he used 1-(16 oz.) can of the crushed pineapple, ( drained ) for this recipe. "Thanks for the recipe, Chuck"!
RECIPE SUBMITTED BY
Chuck in Killbuck
Killbuck, NY
I’m over the hill and heading down the back side at a rapid rate it seems, single, and retired now.
My loves? Good friends, most of all. After that I guess it would be wildlife and photographing it. In fact, I love anything that deals with wild animals and the outdoors. Then comes playing with my dog and making a mess trying to cook in the kitchen or around the fire pit, grill or smoker while enjoying a good tumbler of whiskey (whisky).
