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Add a photoHere's a great spin on the original. It has a tropical element with the pineapple in it.
Ingredients
- 1 Homemade Two Pie Crust Recipe or
- 1 Box Store Bought Pillsbury Pie Crust
- Filling:
- 3 Cups Fresh or Frozen Rhubarb, Sliced Diagonally
- 2 Cups Tart Apples, Peeled & Coarsely Chopped
- 8 Oz. Can Crushed Pineapple, Drained Well
- 1/4 Cup Honey
- 1 Tbsp. Fresh Lemon Juice
- 1 Cup Granulated Sugar
- 3 Tbsp. All Purpose Flour
- 1 Tbsp. Butter, Cubed
Directions
- Prepare pie crust according to directions.
- Transfer one portion of pie dough to a 9-Inch pie plate. Trim pastry even with edge.
- In a large bowl, combine the rhubarb, apples, pineapple, honey and lemon juice. Combine sugar and flour; add to rhubarb mixture. Pour into crust. Dot with butter.
- Transfer remaining pastry to fit top of pie. Trim, seal and flute edges. Cut slits in pastry. Bake at 350° for 1-1/4 hours or until the pastry is golden brown and the apples are tender.
- Note: Have fun with the top pastry design. Create a lattice or use cookie cutters to punch out shapes in crust. If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 8 servings | |
| Calories 327 | |
| Calories from Fat 80 | 24% |
| Total Fat 8.91g | 11% |
| Saturated Fat 3.69g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 130mg | 5% |
| Potassium 195mg | 6% |
| Total Carbs 62.61g | 17% |
| Dietary Fiber 2.2g | 7% |
| Sugars 42.4g | 28% |
| Protein 1.7g | 3% |
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