Pineapple-Rhubarb Pie

VegetarianDairy
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Ingredients

  • 1 (15 ounce) package refrigerated pie crusts
  • 1 1/3 cups white sugar ⓘ
  • 1/3 cup all-purpose flour ⓘ
  • 1/2 teaspoon grated orange zest ⓘ
  • 1/8 teaspoon salt ⓘ
  • 3 cups chopped rhubarb ⓘ
  • 1 cup drained crushed pineapple ⓘ

Instructions

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

Nutrition & Diet Analysis (per serving)

463 kcal 23% DV
Protein Fat Carbs

Macronutrients

Protein 2.8g 6% DV
Total Fat 25.3g 32% DV
Carbs 57.3g 21% DV
Fiber 1.4g 5% DV
Sugar 32.2g 64% DV

Electrolytes

Sodium 9690.8mg 100% DV
Potassium 78.8mg 2% DV
Cholesterol 75mg 25% DV

Vitamins & Minerals

Vitamin A 1.3mcg
Vitamin C 2.7mg 3% DV
Calcium 49.8mg 4% DV
Iron 1.4mg 8% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

flour white sugar rhubarb butter pineapple salt

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