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Category: Berry & Fruit Pies
Prep Time: Cook Time: Total Time:
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.
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FRUIT PIE - RHUBARB PINEAPPLE ORANGE
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Category: Berry & Fruit Pies
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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