Pineapple-rhubarb pie

1 Servings

Ingredients

Quantity Ingredient
Pastry for 9-inch lattice-top pie
3 cups Fresh rhubarb cut in 1/2-inch pieces (about 1 pound)
1 can (8-3/4 oz) crushed pineapple, ^undrained^
1¼ cup Sugar
⅓ cup Sifted all-purpose flour
2 tablespoons Butter or margarine

Directions

Mix rhubarb and pineapple. Combine sugar, fluor, and dash salt; toss with fruits. turn into pastry-lined plate. Dot with butter. Adjust lattice top; seal. Bake at 400 degrees (F) for 40 minutes.

Posted to EAT-L Digest 16 Apr 97 by Douglas B Charlesworth <doug.food@...> on Apr 16, 1997

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