Rhubarb and Pineapple Pie

A family recipe from Katie Roling.

Getting ready: 25 min · Cooking: 40 min · Feeds: 8

Ingredients

• 2 cups rhubarb
• 1 cup crushed pineapple
• Pastry for double crust
• 1 cup sugar
• 2 tablespoons flour
• 1/8 teaspoon salt
• 2 eggs beaten

Directions

1. Set oven to 425 deg F.
2. Peel rhubarb and cut into one half inch pcs. before measuring.
3. Line a pie plate with plain pastry.
4. Mix rhubarb with sugar, flour, salt and eggs.
5. Spoon or pour 1/2 the mixture into bottom shell.
6. Spread half the pineapple over the rhubarb.
7. Repeat these two layers.
8. Cover with top crust. Press edges together and trim.
9. Prick top to let steam escape.
10. If a glazed surface is desired, brush top of pie with milk, cream or melted butter, or slightly beaten egg white.
11. Bake in quick oven (425 deg F) 10 minutes.
12. Reduce heat and continue baking in moderate oven (325 deg F) 30 minutes.