Tuesday, May 31, 2011

WHY WAIT ?

The hubby's eyes nearly popped out of his head
when he came home from work yesterday
and saw this sitting 
on the
counter.


He loves Rhubarb pie
...Strawberry Rhubarb even better, 
unfortunately, 
the strawberries won't be ready for a few more weeks, 
even longer before the prices come down enough for me. 
When I saw this recipe for Pineapple Rhubarb Pie 
somewhere online
I thought,
"Why wait for strawberries?"


PINEAPPLE RHUBARB PIE
1 1/4 cups sugar
1/4 cup all-purpose flour
3 1/4 cups thinly sliced rhubarb (I used 4 cups)
14 ounces crushed drained pineapple (I used a 19 oz sized can)
pastry for double-crust pie
1/2 teaspoon granulated sugar (to sprinkle on crust)


In large bowl measure 1st amount of sugar and flour, stir.
Add rhubarb and pineapple, stir.
Pour fruit mixture into unbaked pie shell.
Moisten pastry rim and cover with top crust.
Cut slits in top crust to let steam escape.
Sprinkle with remaining sugar.
Bake in 350° oven on bottom rack for 50- 60 minutes until browned and rhubarb is cooked.
* I baked mine in a 11 1/2 inch pie pan and had to increase the baking time by an extra 20 minutes.




Happy eating!
Marisa

4 comments:

  1. Ooh, that does look really good.

    ReplyDelete
  2. Looks yummy. We've been eating a ginger rhubard pie around here.

    ReplyDelete
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