Pineapple Rhubarb Pie
Bursting with vibrant flavors and a touch of nostalgia, Pineapple Rhubarb Pie is a delightful twist on classic fruit pie recipes. This dessert shines with the tangy, slightly tart edge of fresh rhubarb perfectly balanced by the natural sweetness of crushed pineapple. Infused with a hint of warm cinnamon, the filling is encased in a flaky, golden pie crust, brushed with an egg wash for the perfect finish. A combination of flour and cornstarch ensures a luscious, thickened filling, while a touch of butter adds richness. With just 25 minutes of prep time, this easy-to-make treat is ideal for gatherings or simply savoring at home with a scoop of vanilla ice cream. Whether served warm or at room temperature, this pie transforms seasonal ingredients into a show-stopping dessert that's sure to impress. Perfect for rhubarb lovers and anyone seeking a unique yet comforting sweet treat!
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Recipe Information
Ingredients
- 3 cups Fresh rhubarb
- 1 cup Crushed pineapple (canned, drained)
- 1 cup Granulated sugar
- 0.25 cup All-purpose flour
- 2 tablespoons Cornstarch
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 tablespoons Unsalted butter
- 2 9-inch rounds Unbaked pie crust
- 1 large Egg
- 1 tablespoon Water
Instructions
Preheat the oven to 400°F (200°C).
Wash the rhubarb thoroughly and slice it into 1/2-inch pieces to make 3 cups.
In a large mixing bowl, combine the sliced rhubarb, crushed pineapple, granulated sugar, flour, cornstarch, cinnamon, and salt. Mix well to coat the fruit evenly.
Roll out one of the pie crust rounds and fit it into a 9-inch pie dish, trimming any excess dough that hangs over the edges.
Pour the rhubarb and pineapple filling into the prepared pie crust, spreading it out evenly.
Dot the filling with small pieces of butter (2 tablespoons total).
Roll out the second pie crust and place it over the filling. Trim any excess dough and seal the edges by crimping them with a fork or your fingers.
Cut a few small slits in the top crust to allow steam to escape while baking.
In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash. Brush the top crust evenly with the egg wash to encourage browning.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 50-60 minutes or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and allow it to cool at room temperature for at least 2 hours to set before slicing.
Serve the pie warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
3843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.3 g | 243% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 2530 mg | 110% | |
| Total Carbohydrate | 532.6 g | 194% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 237.5 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 523 mg | 40% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1940 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
