KitchenMagician's Recipe

FRUIT PIE - RHUBARB PINEAPPLE ORANGE

Category: Berry & Fruit Pies

Makes 6 to 8 servings.

pastry for a double crust pie (9 inch)
1 1/4 c. granulated sugar
1/2 tsp. ground cinnamon
6 T. all-purpose flour
1/2 tsp. salt
1/2 c. crushed pineapple, drained
3 1/2 c. cubed fresh rhubarb
1 tsp. grated orange peel
1 T. butter
1 egg, beaten

Preheat oven to 450F.
Roll out pastry and line pan.
Mix dry ingredients together.
Combine pineapple, rhubarb and orange peel.
Fill pastry shell with fruit. Sprinkle with mixed dry ingredients. Dot with butter.
Cover with top crust and crimp edges.
Brush top with beaten egg and sprinkle with sugar.
Slit pastry top to allow steam to escape.
Bake at 450F for 35 to 45 minutes, or until browned.