Ingredients
8
8 servings
- •1 pastry for a 9 inch double crust pie
- •1 pound fresh rhubarb, cut into 1 inch pieces
- •2 (8 ounce) cans pineapple chunks, drained
- •1.125 cups white sugar
- •2 tablespoons tapioca
- •1 tablespoon milk
Instructions
- Preheat oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.
- In a large bowl, mix together rhubarb, pineapple chunks, sugar, and tapioca. Place in pie crust. Cover with top crust; seal and crimp edge. Brush with milk, and cut a few slits in the top to allow steam to vent.
- Bake in preheated oven for 45 minutes, or until crust is golden and liquid bubbles in the center.
Nutritional Facts
Per 8 servings
- Calories: 390
- Carbohydrate: 62g
- Fat: 15g
- Fiber: 3g
- Protein: 4g
- Sugar: 37g
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