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