Title: Rhubarb And Pineapple Pie
Categories: Pies, Fruits
Yield: 1 Pie
Pastry for 2-crust pie
2 1/2 c Rhubarb; chopped
1 1/2 c Pineapple; chopped, fresh or
- canned (drain if canned)
1 2/3 c Sugar
6 tb Flour
1 tb Butter
Combine sugar and flour and sprinkle one quarter of this mixture over
the bottom crust. Arrange combined fruits in layers, sprinkling each
layer with the sugar-flour mixture. Dot the top layer with butter
and cover with top crust.
Bake 45 minutes in 350 F oven. Serve warm or cold.
