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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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