Pineapple Rhubarb Pie

By MJH

Ingredients

• 3 cups chopped fresh or frozen rhubarb, thawed
• 2 cans (8 ounces each) crushed pineapple, drained
• 1-1/2 cups sugar
• 3 tablespoons quick-cooking tapioca
• 1 tablespoon lemon juice
• 1/2 teaspoon grated lemon peel
• 1 package (15 ounces) refrigerated pie pastry

Preparation

Step 1

r In a large 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° for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers,
Note:
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.