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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