Rhubarb & Pineapple Pie
Yield
servingsPrep
45 minCook
45 minReady
90 minLow Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pastry
for 2crust pie |
* |
| 2 ½ | cups |
rhubarb
chopped |
*
|
| 1 ½ | cups |
pineapple, fresh
chopped, fresh or drained canned |
*
|
| 1 ⅔ | cups |
sugar
|
|
| 6 | tablespoons |
all-purpose flour
|
|
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pastry
for 2crust pie |
* |
| 591 | ml |
rhubarb
chopped |
*
|
| 355 | ml |
pineapple, fresh
chopped, fresh or drained canned |
*
|
| 394 | ml |
sugar
|
|
| 9E+1 | ml |
all-purpose flour
|
|
| 15 | ml |
butter
|
|
Directions
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℉ (180℃) oven.
Serve warm or cold.
