Rhubarb Pineapple Pie Different and Delicious
Brighten up your dessert table with this 'Rhubarb Pineapple Pie Different and Delicious,' a unique twist on traditional fruit pies that combines the tartness of rhubarb with the tropical sweetness of pineapple. Wrapped in a flaky, golden pie crust, this standout recipe features tender, diced rhubarb and crushed pineapple, perfectly balanced with a hint of vanilla and sweetness from sugar. The filling is thickened with a touch of flour and enriched with melted butter for a luscious texture. Whether topped with a glossy egg wash or left rustic, this pie bakes to perfection with a bubbling filling and delightfully crisp crust. Perfect for spring gatherings or summer picnics, this crowd-pleaser is as visually stunning as it is delicious. Serve it with a scoop of vanilla ice cream or whipped cream for the ultimate treat!
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Recipe Information
Ingredients
- 4 cups, diced rhubarb
- 1 can (20 ounces), drained crushed pineapple
- 1.5 cups sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons, melted unsalted butter
- 1 teaspoon vanilla extract
- 2 9-inch (top and bottom) prepared pie crusts
- 1 large, beaten (optional, for egg wash) egg
Instructions
Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the diced rhubarb, drained crushed pineapple, sugar, and flour. Stir until the mixture is evenly coated and set aside for about 10 minutes to let the flavors meld.
While the filling rests, prepare a 9-inch pie dish by lining it with one of the prepared pie crusts. Gently press the crust into the dish and trim any excess dough.
Stir the melted butter and vanilla extract into the rhubarb-pineapple mixture. Mix well to fully incorporate.
Pour the filling into the pie crust-lined dish, spreading it out evenly.
Place the second prepared pie crust over the filling. Pinch the edges to seal the top and bottom crusts together, then trim any excess. Use a sharp knife to cut a few small slits in the top crust to allow steam to escape during baking.
If desired, brush the top crust with a beaten egg to give it a golden, glossy finish.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 15 minutes.
Reduce the oven temperature to 375°F (190°C) and continue baking for an additional 40 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool completely on a wire rack before serving. This allows the filling to set for easier slicing.
Slice, serve, and enjoy this delightful twist on a classic pie!
Nutrition Facts
Calories |
4648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.9 g | 188% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 1985 mg | 86% | |
| Total Carbohydrate | 807.6 g | 294% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 530.5 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 853 mg | 66% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3233 mg | 69% | |
*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.
