Glazed Pineapple-Rhubarb Pie

By Coppermouse

Rhubarb is such a natural ingredient for pie that it’s sometimes referred to as pieplant. Here it’s teamed with pineapple, a fruit that’s seldom found in pies

Ingredients

• 1 20-ounce can crushed pineapple (juice pack)
• 2 cups sliced fresh or frozen rhubarb
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1 tablespoon lemon juice
• Pastry for Double-Crust Pie
• 1/4 cup sifted powdered sugar

Preparation

Step 1

Drain pineapple, reserving 1 tablespoon of the juice. In a large mixing bowl combine pineapple, rhubarb, sugar, flour, and lemon juice. (If using frozen rhubarb, let mixture stand for 15-20 minutes, or till the rhubarb is partially thawed but still icy.)

Prepare and roll out pastry as directed. Line a 9-inch pie plate with half of the pastry. Transfer filling to pastry-lined pie plate; trim pastry even with rim. Cut slits in top crust. Place crust on filling. Trim, seal, and crimp edge of pastry.

To prevent overbrowning, cover edge of pie with foil. Bake in a preheated 375 degrees F oven for 25 minutes (50 minutes for frozen rhubarb). Remove foil and bake for 25-30 minutes more, or till top is golden.

In a small mixing bowl combine powdered sugar and enough of the reserved pineapple juice (1-2 teaspoons) to make a glaze of drizzling consistency. Drizzle glaze over hot pie. Cool on a rack.