Rhubarb Pineapple Piedifferent And Delicious Recipes

PINEAPPLE-RHUBARB PIE

Steps:

• 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.

PINEAPPLE RHUBARB PIE

Steps:

• In bowl, combine the rhubarb, pineapple, sugar, tapioca, lemon juice and lemon peel. Let stand for 15 minutes.
• Line a 9-inch pie plate with bottom pastry.
• Add the filling.
• Roll out remaining pastry to fit top of pie; cut slits or make decorative cutouts in pastry. Place over filling; trim, seal and flute edges.
• Bake at 350 degrees for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool. Refrigerate leftovers.

RHUBARB PINEAPPLE PIE....DIFFERENT AND DELICIOUS!

Steps:

• In large bowl measure 1st amount of sugar and flour, stir.
• Add rhubarb and pineapple, stir.
• Pour fruit mixture into unbaked pie shell.
• Moisten pastry rim and cover with top crust.
• Cut slits in top crust to let steam escape.
• Sprinkle with remaining sugar.
• Bake in 350° oven on bottom rack for 50- 60 minutes until browned and rhubarb is cooked.

PINEAPPLE RHUBARB CRUMBLE PIE

Steps:

• Preheat oven to 350.
• Combine rhubarb and cornstarch, set aside.
• Roll out pie crust into 8 inch pie plate.
• Pour rhubarb and cornstarch mixture into prepared crust.
• Combine sugar and Splenda; sprinkle over rhubarb mixture.
• Top evenly with drained pineapple.
• Prepare Topping: combine sugars, flour and oats, then cut in butter using a pastry cutter until mixture resembles coarse crumbs.
• Sprinkle topping over pineapple.
• Cover edges of pie with foil and bake at 350 for 25 minutes.
• Remove foil and continue baking for an additional 25-30 minutes until topping is golden.
• Cool completely on wire rack. Store leftovers in fridge.

PINEAPPLE RHUBARB PIE

Steps:

• In a bowl, combine the rhubarb, pineapple, sugar, tapioca, lemon juice and lemon peel. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry. Add the filling.
• Roll out remaining pastry to fit top of pie; cut slits or make decorative cutouts in pastry. Place over filling; trim, seal and flute edges.
• Bake at 350 degrees F for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.

SOUR CREAM PINEAPPLE PIE

Steps:

• In a medium saucepan, combine the sugar, flour, salt, pineapple, sour cream and lemon juice.
• Cook over medium heat,stirring occasionally, until thick.
• In a small bowl, beat egg yolks until thick.
• Temper the egg yolks by adding about 1/2 of the hot mixture in with the yolks, stirring well, then adding the mixture of yolks back in to your original mixture.
• Stirring constantly, cook for 2 minutes.
• Remove from heat and cool.
• Once this mixture has cooled slightly, spoon it into your prepared pie shell.
• In a separate bowl, combine your egg whites, cream of tartar and vanilla and mix at high speed until foamy.
• Gradually add the sugar, 1 tablespoons at a time; beat until stiff peaks form (2-4 minutes).
• Spread over warm filling and seal the meringue to the edge of the pie crust.
• Bake at 325°F for 25 minutes or until top is lightly browned.
• Cool before serving.