Pineapple Rhubarb Pie

This double-crust pineapple rhubarb pie recipe is made with canned crushed pineapple, sugar, and orange zest for a bright and flavorful summer dessert.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 447 Calories

Ingredients

• 2 tablespoons butter
• 3 cups chopped rhubarb
• 1 cup drained crushed pineapple
• 1 (15 ounce) package refrigerated pie crusts
• 0.125 teaspoon salt
• 0.33333334326744 cup all-purpose flour
• 0.5 teaspoon grated orange zest
• 1.3333333730698 cups white sugar

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Bake in the preheated oven until crust is golden brown and rhubarb is tender when pierced with a fork, 45 to 50 minutes.

Step 3

Press 1 crust into bottom and up sides of a 9-inch pie plate. Refrigerate remaining crust until needed.

Step 4

Stir sugar, flour, orange zest, and salt together in a large bowl until well combined. Combine rhubarb and pineapple in a medium bowl; stir into flour mixture until evenly blended.

Step 5

Pour rhubarb mixture into the prepared pie crust; dot with butter. Place remaining 1 crust on top; crimp the edges to seal in filling. Cut a few slits in top crust to vent steam.