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thinly sliced rhubarb
crushed pineapple drained
pastry for double pie crust
In a bowl, stir together the first amount of sugar and flour. Add rhubarb and pineapple and stir.
Pour fruit mixture into pie shell. Moisten sides with water and cover with top crust. Make sure to cut slits in top crust. Sprinkle with remaining sugar.
Bake at 350 on bottom rack for about 50-60 mintues-until crust is brown