Name: Pineapple-Rhubarb Pie
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Refrigerated pie crusts - 1 (15 ounce) package; White sugar - 1 ⅓ cups; All-purpose flour - ⅓ cup; Grated orange zest - ½ teaspoon; Salt - ⅛ teaspoon; Chopped rhubarb - 3 cups; Drained crushed pineapple - 1 cup; Butter - 2 tablespoons

Ingredients for - Pineapple-Rhubarb Pie

1. Refrigerated pie crusts 1 (15 ounce) package

2. White sugar 1 ⅓ cups

3. All-purpose flour ⅓ cup

4. Grated orange zest ½ teaspoon

5. Salt ⅛ teaspoon

6. Chopped rhubarb 3 cups

7. Drained crushed pineapple 1 cup

8. Butter 2 tablespoons

How to cook deliciously - Pineapple-Rhubarb Pie

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C). Press one of the pie crusts into the bottom and up the sides of a 9 inch pie plate. Refrigerate the other crust until needed.

2 . Stage

In a medium bowl, stir together the sugar, flour, orange zest and salt. Combine the rhubarb and pineapple; stir into the dry ingredients until evenly blended. Pour into the prepared pie crust. Place the remaining crust on top and crimp the edges to seal in the filling. Cut a few holes in the top pastry to vent steam.

3 . Stage

Bake in the preheated oven until the crust is golden brown and rhubarb is tender when pierced with a fork, 45 to 50 minutes.