Rhubarb Pineapple Pie
Tangy, sweet, and irresistibly charming, this rhubarb pineapple pie is a delightful twist on a classic dessert, bringing together tart rhubarb and juicy crushed pineapple in a symphony of bold flavors. Nestled in a flaky, golden-brown crust, the fruit filling is perfectly thickened with a blend of flour and cornstarch, while a hint of cinnamon adds a warm spiced depth. Each slice offers a balance of refreshing tartness and tropical sweetness, crowned by a sugar-dusted top crust for the perfect crunch. This pie is easy to make, with just 25 minutes of prep time, and is perfect for any occasion, whether it's a spring picnic, a holiday gathering, or a simple treat for family. Serve it warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream to elevate this crowd-pleasing dessert to new heights!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups (diced) rhubarb
- 1 cup crushed pineapple (canned, drained)
- 1.5 cups granulated sugar
- 0.5 cup all-purpose flour
- 2 tablespoons cornstarch
- 2 tablespoons (cut into small cubes) unsalted butter
- 0.5 teaspoon ground cinnamon
- 2 9-inch rounds pie dough (store-bought or homemade)
- 1 large (beaten, for egg wash) egg
- 1 tablespoon granulated sugar (for sprinkling)
Instructions
Preheat your oven to 425°F (220°C).
Roll out one round of pie dough and fit it into a 9-inch pie dish. Trim any overhang and set it aside in the refrigerator while preparing the filling.
In a large mixing bowl, combine the diced rhubarb, drained crushed pineapple, granulated sugar, flour, cornstarch, and ground cinnamon. Mix until the fruit is evenly coated and the mixture is well combined.
Pour the fruit filling into the prepared pie crust and spread it out evenly. Dot the top of the filling with the small cubes of unsalted butter.
Take the second round of pie dough and place it over the filling. Trim any excess dough and pinch the edges to seal the crusts together. You can crimp the edges decoratively if desired.
Cut a few small slits in the top crust to allow steam to escape during baking.
Brush the top crust with the beaten egg to create a shiny, golden finish, and sprinkle it with a tablespoon of sugar for extra texture and sweetness.
Place the pie dish on a baking sheet to catch any overflow juices, and bake in the preheated oven for 15 minutes.
After 15 minutes, reduce the oven temperature to 375°F (190°C) and bake for an additional 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours. This will help the filling set.
Slice and serve the pie slightly warm or at room temperature. Optionally, pair it with vanilla ice cream or whipped cream for an extra treat!
Nutrition Facts
Calories |
4599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.7 g | 205% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 1656 mg | 72% | |
| Total Carbohydrate | 773.6 g | 281% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 489.1 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 834 mg | 64% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2874 mg | 61% | |
*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.
