Pineapple Rhubarb Pie

1. 1

   In bowl, combine the rhubarb, pineapple, sugar, tapioca, lemon juice and lemon peel. Let stand for 15 minutes.

2. 2

   Line a 9-inch pie plate with bottom pastry.

3. 3

   Add the filling.

4. 4

   Roll out remaining pastry to fit top of pie; cut slits or make decorative cutouts in pastry. Place over filling; trim, seal and flute edges.

5. 5

   Bake at 350 degrees for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool. Refrigerate leftovers.

* Per serving · 4 servings · Values may vary.

No additional tips available.