Rhubarb and Pineapple Pie, from Rob2 cups rhubarb
1 cup crushed pineapple
pastry for double crust
1 cup sugar
2 tablespoons flour
1/8 teaspoon salt
2 eggs beaten
Set oven to 425 F. Peel rhubarb and cut into half-inch pieces before measuring. Line a pie plate with plain pastry. Mix rhubarb with sugar, flour, salt and eggs. Spoon or pour ½ the mixture into bottom shell. Spread half the pineapple over the rhubarb, repeat these two layers. Cover with top crust. Press edges together and trim. Prick top to let steam escape. If a glazed surface is desired, brush top of pie with milk, cream or melted butter. or slightly beaten egg white. Bake at 425 10 minutes, Reduce heat and continue baking at 325 30 minutes.
1 cup crushed pineapple
pastry for double crust
1 cup sugar
2 tablespoons flour
1/8 teaspoon salt
2 eggs beaten
Set oven to 425 F. Peel rhubarb and cut into half-inch pieces before measuring. Line a pie plate with plain pastry. Mix rhubarb with sugar, flour, salt and eggs. Spoon or pour ½ the mixture into bottom shell. Spread half the pineapple over the rhubarb, repeat these two layers. Cover with top crust. Press edges together and trim. Prick top to let steam escape. If a glazed surface is desired, brush top of pie with milk, cream or melted butter. or slightly beaten egg white. Bake at 425 10 minutes, Reduce heat and continue baking at 325 30 minutes.
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