Unlike the pies on the website, this one has a superb flavor and doesn’t contain tapioca. It is a simple recipe with a long history. This recipe is unrivaled in flavor and texture since it uses young rhubarb. I am asked for this recipe a lot.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 (15 ounce) package refrigerated pie crusts
- 1 ⅓ cups white sugar
- ⅓ cup all-purpose flour
- ½ teaspoon grated orange zest
- ⅛ teaspoon salt
- 3 cups chopped rhubarb
- 1 cup drained crushed pineapple
- 2 tablespoons butter
Instructions
- 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.
- 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.
- 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 Facts
| Calories | 447 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 312 mg |
| Sugars | 38 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I used Marie Callender’s deep dish PASTRY pie shells for vegetarian acceptance. Crust was excellent: flaky, nicely browned, cooked on bottom. I did use a reflective ring to prevent scorching crust edge. I reduced sugar to 1cup. I mixed with a Kitchen Aid to “smash” larger bits. This is my first attempt with this recipe, and reviews (my wife and I) are 4.5☆.
For our senior bake sale I made several pies including 2 of these. It was one of the first bought. The person shared mit with friends and they came right back and bought the other one. I never got a taste of it, but it must have been good. Will be making one for my family soon.
Perfect everything. Everyone loves it.
Substituted 2 tb tapioca flour + 1 t cornstarch instead of flour. Made it with gluten free pie crust. Used 1/2 c sugar and 1/4 c agave nectar. Amazing! Perfectly sweet and tangy!
I gave it a five even tho I modified it. I used a whole 15 ounce can of crushed pineapple and 4 cups rhubarb. I also used my own scratch recipe for the crust. Will definitely make it over and over again. It is a keeper. Thanks
I reduced the sugar to a rounded 3/4 of a cup and this pie was exceptionally good . Definitely I will be making it again. Oh and the two tablespoons of butter… spotted on top of the filling before the top crust went on.
Great recipe, I was given some fresh rhubarb this week and decided to make some pies from scratch. Delicious!
I make this pie every rhubarb season. It has the best flavor and my hubby loves it.
Great recipe. At 80 + I finally made a rhubarb pie with a filling that did not bake down to 1/2″ thick. Very substantial sized pie. I will cut back on the sugar to 3/4 cup. After baking for 15-20 min. turn down to 350 for an additional 40 min.and cover with foil to prevent over browning. Was nice made with freshly picked rhubarb. My husband loved it. Delicious served warm with ice cream.
Cut sugar to 3/4 cup. After cooking 15 minutes at 425 degrees F, drop temperature to 350 and cook an additional 45 minutes or until crust is slightly browns. This should help remove the much too sugary taste and leave some of the natural tartness of the rhubarb.
This was delicious, easy to make and it scored big points with my mother-in-law!
My husband loved it.
Looks good but I’m wondering what the 2 tablespoons of butter are for? They’re in the ingredient list but not mentioned in the instructions.
This is very tasty, nice citrus flavor. A fav of ours.
This pie is delicious! I made it for my grandpa who said that his mom used to make the best pineapple-rhubarb pie but hasn’t had it since. To be honest, it didn’t sound too good to me. But I made it anyway and he LOVED it! My sister and I also LOVED it. Great recipe and easy to make. One thing I messed up on, I cooked the rhubarb first and then mixed it in with the crushed pineapple. I also used two cans of pineapple and only 2 1/2 cups of rhubarb. Even with the modifications, it turned out delicious!