Rhubarb and pineapple pie

1 Pie

Ingredients

Quantity Ingredient
Pastry for 2-crust pie
2½ cup Rhubarb; chopped
1½ cup Pineapple; chopped, fresh or canned (drain if canned)
1⅔ cup Sugar
6 tablespoons Flour
1 tablespoon Butter

Directions

Combine sugar and flour and sprinkle one quarter of this mixture over the bottom crust. Arrange combined fruits in layers, sprinkling each layer with the sugar-flour mixture. Dot the top layer with butter and cover with top crust.

Bake 45 minutes in 350 F oven. Serve warm or cold.

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