Title: Rhubarb & Pineapple Pie
Categories: Pie Fruit
Yield: 1 Pie

		Pastry for 2-crust pie
2 1/2	c	Rhubarb; chopped
1 1/2	c	Pineapple; chopped, fresh or canned (drain if canned)
1 2/3	c	Sugar
6	tb	Flour
1	tb	Butter

Combine sugar and flour and sprinkle one quarter of this mixture over the bottom crust. Arrange combined fruits in layers, sprinkling each layer with the sugar-flour mixture. Dot the top layer with butter and cover with top crust.

Bake 45 minutes in 350 F oven. Serve warm or cold.

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