Prep Time::20 mins
Cook Time::45 mins
Total Time:: 1 hr 5 mins
Servings::8
Yield::1 (9-inch) pie
Ingredients
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1 (15 ounce) package double-crust pie pastry, thawed
1 ⅓ cups white sugar
⅓ cup all-purpose flour
½ teaspoon grated orange zest
⅛ teaspoon salt
3 cups chopped rhubarb
1 cup drained crushed pineapple
2 tablespoons butter
Directions
Preheat the oven to 425 degrees F (220 degrees C). Press 1 crust into the bottom and up the sides of a 9-inch pie plate. Refrigerate remaining crust until needed.
Stir together sugar, flour, orange zest, and salt in a large bowl until well combined. Combine rhubarb and pineapple in a medium bowl; stir into flour mixture until evenly blended.
Pour rhubarb mixture into the prepared pie crust and dot with butter. Place remaining crust on top and crimp the edges to seal in filling. Cut a few slits in top crust to vent steam.
Bake in the preheated oven until crust is golden brown and rhubarb is tender when pierced with a fork, 45 to 50 minutes.