Monday, November 21, 2011

Pineapple-Rhubarb Pie

For our annual "Pie Night" last year, this pie was our unofficial winner.  We don't actually hold a contest for best pie on pie night, but my husband and I generally discuss our favorites when the evening is over and this one was easily our favorite.  

Pineapple-Rhubarb Pie

2 c. raw rhubarb (in pieces)
1 c. sugar (scant)
1/2 can crushed pineapple
1 egg beaten
2 Tbsp. flour
Double pie crust

1. Beat egg.  Add sugar and flour.  Stir.  Add pineapple and rhubarb.  Stir to cover fruit.  
2. Put in uncooked pie crust.  Cover with top crust and bake 425 degree for 15 minutes and then 350 degrees for 45 minutes.  Freezes well. 

source:  Susan T.

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