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RHUBARB PINEAPPLE PIE

FILLING:

3 C CHOPPED RHUBARB
8 OZ CHOPPED PINEAPPLE (~1/3 PINEAPPLE)
3/4 C SUGAR
1/4 C FLOUR
1 TSP GRATED GINGER

CRUMBLE:

1/2 C FLOUR
1/2 C SUGAR
1/4 C BUTTER
1/4 TSP CINNAMON

PASTRY

TOSS FILLING INGREDIENTS TOGETHER IN LARGE BOWL.

LINE PIE PAN WITH CRUST AND ADD FILLING TO PIE.

RUB BUTTER INTO OTHER CRUMBLE INGREDIENTS AND SPRINKLE OVER PIE.

BAKE AT 425° FOR 15 MINUTES, THEN FINISH BAKING AT 400° FOR 25 MINUTES.