Follow these steps for perfect results
pastry for 2-crust pie
rhubarb
chopped
pineapple
fresh chopped
sugar
flour
all-purpose
butter
Preheat oven to 350F (180C).
Prepare the bottom pie crust in a pie dish.
Combine sugar and flour.
Sprinkle one quarter of the sugar-flour mixture over the bottom crust.
Combine chopped rhubarb and pineapple.
Arrange combined fruits in layers in the pie crust, sprinkling each layer with the remaining sugar-flour mixture.
Dot the top layer with butter.
Cover with the top crust.
Bake for 45 minutes, or until the crust is golden brown.
Let cool slightly before serving.
Serve warm or cold.
Expert advice for the best results
Brush the top crust with milk or egg wash for a golden brown color.
Add a sprinkle of cinnamon to the filling for extra warmth.
Everything you need to know before you start
15 minutes
Can be made a day ahead
Serve slices on a plate with a dollop of whipped cream or a scoop of vanilla ice cream.
Serve warm or cold.
Pair with whipped cream or vanilla ice cream.
Complements the sweetness and fruitiness.
Discover the story behind this recipe
Common dessert in American cuisine.
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