Ingredients
8
8 servings
- •1 (15 ounce) package refrigerated pie crusts
- •1 ⅓ cups white sugar
- •⅓ cup all-purpose flour
- •½ teaspoon grated orange zest
- •⅛ teaspoon salt
- •3 cups chopped rhubarb
- •1 cup drained crushed pineapple
- •2 tablespoons butter
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Press one of the pie crusts into the bottom and up the sides of a 9 inch pie plate. Refrigerate the other crust until needed.
- In a medium bowl, stir together the sugar, flour, orange zest and salt. Combine the rhubarb and pineapple; stir into the dry ingredients until evenly blended. Pour into the prepared pie crust. Place the remaining crust on top and crimp the edges to seal in the filling. Cut a few holes in the top pastry to vent steam.
- Bake in the preheated oven until the crust is golden brown and rhubarb is tender when pierced with a fork, 45 to 50 minutes.
Nutritional Facts
Per 8 servings
- Calories: 447
- Carbohydrate: 66g
- Fat: 19g
- Fiber: 3g
- Protein: 4g
- Sugar: 38g
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