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Pineapple Rhubarb Pie


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Serves | Prep Time | Cook Time

Ingredients

1 pastry for a 9 inch double crust pie
1 pound fresh rhubarb, cut into 1 inch pieces
2 (8 ounce) cans pineapple chunks, drained
1 1/8 cups white sugar
2 tablespoons tapioca
1 tablespoon milk


Preheat oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.


In a large bowl, mix together rhubarb, pineapple chunks, sugar, and tapioca. Place in pie crust. Cover with top crust; seal and crimp edge. Brush with milk, and cut a few slits in the top to allow steam to vent.


Bake in preheated oven for 45 minutes, or until crust is golden and liquid bubbles in the center.


Pairs Well With


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