Pineapple Rhubarb Crumble Pie Recipes

RHUBARB-PINEAPPLE CRISP

Steps:

• In a large bowl, combine the rhubarb, pineapple, 1/4 cup sugar and 2 tablespoons flour. Transfer to a 9-in. deep-dish pie plate coated with cooking spray., In a small bowl, combine the oats, cinnamon, salt and remaining sugar and flour. Cut in butter until crumbly. Sprinkle over fruit. Bake, uncovered, at 350° for 30-35 minutes or until filling is bubbly and topping is golden brown. Cool for 5 minutes; serve with whipped cream if desired.

RHUBARB PINEAPPLE PIE

Steps:

• 1. Remove both pie crusts from the package. Leave pie crusts in plastic wrap, and let sit on your kitchen counter for 15-20 minutes before using.
• 2. Meanwhile, in a large bowl, combine the flour and the 1-1/4 cups granulated sugar.
• 3. Add the rhubarb and crushed pineapple; stir until the rhubarb and pineapple is thoroughly mixed into the flour/sugar mixture. Set bowl aside.
• 4. Remove one of the pie crusts from the plastic wrap. Unroll the pie crust, and place it on a sheet of wax paper. Sprinkle the teaspoon of flour over the crust. Using your hand, lightly spread the flour over the entire crust. Place the pie crust, floured side down, inside a 9-inch pie pan.
• 5. Pour the rhubarb and pineapple mixture into the pie crust.
• 6. Remove the other pie crust from the plastic wrap. Unroll, then place over the pie filling. (I rolled out the pie crust on to the sheet of wax paper. I then took a mini cookie cutter, a star shaped cookie cutter, then cut-out and removed some of the dough near the center of the pie crust.)
• 7. Trim crust (if need be), seal and flute the edges.
• 8. Cut slits in the top of the pastry crust.
• 9. Sprinkle the top of crust with the 1-1/2 teaspoons of sugar.
• 10. (Before I bake the pie in the oven, I place (and bake) the pie pan on a 14-inch pizza tin, then place a pie shield on top the pie. I keep the pie shield on the entire time the pie is baking. This helps to prevent the edges of the crust from becoming too brown, or perhaps burnt.)
• 11. Bake the pie in a preheated 350º oven for about 55 minutes, or until the pie crust is brown on top, and the fruit juices begin to bubble out of the slits in the pie crust.
• 12. Note: I wanted to let members of this site know... that I have also made this pie using 2 (8 ounce) cans of crushed pineapple (drained well), and in place of the 15.25 ounce can, plus I also stirred 4 level tablespoons of ground flaxseed into the flour/sugar mixture before adding the rhubarb and pineapple. The pie tasted great, and I think the flaxseed helped to thicken the filling within the pie. Also, after the pie is made and cooled, I don't refrigerate it or any of the leftovers. I leave the pie set at room temperature, and cover it with paper towels. It keeps well on the kitchen counter for up to 2 days.

PINEAPPLE RHUBARB PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.
• In a large bowl, mix together rhubarb, pineapple chunks, sugar, and tapioca. Place in pie crust. Cover with top crust; seal and crimp edge. Brush with milk, and cut a few slits in the top to allow steam to vent.
• Bake in preheated oven for 45 minutes, or until crust is golden and liquid bubbles in the center.

PINEAPPLE RHUBARB CRUMBLE PIE

Steps:

• Preheat oven to 350.
• Combine rhubarb and cornstarch, set aside.
• Roll out pie crust into 8 inch pie plate.
• Pour rhubarb and cornstarch mixture into prepared crust.
• Combine sugar and Splenda; sprinkle over rhubarb mixture.
• Top evenly with drained pineapple.
• Prepare Topping: combine sugars, flour and oats, then cut in butter using a pastry cutter until mixture resembles coarse crumbs.
• Sprinkle topping over pineapple.
• Cover edges of pie with foil and bake at 350 for 25 minutes.
• Remove foil and continue baking for an additional 25-30 minutes until topping is golden.
• Cool completely on wire rack. Store leftovers in fridge.

PINEAPPLE RHUBARB PIE

Steps:

• In a large bowl, combine the rhubarb, pineapple, sugar, tapioca, lemon juice and lemon zest. Let stand for 15 minutes. Line a 9-in. pie plate with bottom crust. Add the filling., Roll out remaining crust to fit top of pie; cut slits or make decorative cutouts in crust. Place over filling; trim, seal and flute edges., Bake at 350° for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.

PINEAPPLE-RHUBARB PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Press one of the pie crusts into the bottom and up the sides of a 9 inch pie plate. Refrigerate the other crust until needed.
• In a medium bowl, stir together the sugar, flour, orange zest and salt. Combine the rhubarb and pineapple; stir into the dry ingredients until evenly blended. Pour into the prepared pie crust. Place the remaining crust on top and crimp the edges to seal in the filling. Cut a few holes in the top pastry to vent steam.
• Bake in the preheated oven until the crust is golden brown and rhubarb is tender when pierced with a fork, 45 to 50 minutes.

PINEAPPLE RHUBARB PIE

Steps:

• In bowl, combine the rhubarb, pineapple, sugar, tapioca, lemon juice and lemon peel. Let stand for 15 minutes.
• Line a 9-inch pie plate with bottom pastry.
• Add the filling.
• 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.
• Bake at 350 degrees for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool. Refrigerate leftovers.

EVIE'S RHUBARB PIE WITH OATMEAL CRUMBLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss the rhubarb with 1 1/2 cups of sugar and the tapioca in a large bowl. Drizzle with the melted butter and toss again to coat. Pour the rhubarb into the pie crust, and set aside.
• Mix together the oats, 1/4 cup sugar, flour, softened butter, and cinnamon in a small bowl until evenly blended. Sprinkle the oat topping over the rhubarb.
• Bake in the preheated oven for 15 minutes, then reduce the heat to 325 degrees F (165 degrees C), and continue baking until rhubarb is tender enough to pierce with a fork, about 30 minutes more. Allow to cool to room temperature before serving.

RHUBARB PINEAPPLE CUSTARD PIE

Steps:

• Place rhubarb in a bowl and cover with boiling water for about 5 minutes.
• Meanwhile, with a mixer, mix sugar, egg, butter and flour until smooth.
• Strain rhubarb well.
• With wooden spoon, add pineapple and rhubarb to batter and mix.
• Pour into uncooked pie shell.
• Mix topping ingredients with a fork and sprinkle over uncooked pie.
• Bake at 375° for 50-60 minutes or until set.
• Top with whipped cream if desired.

RHUBARB PINEAPPLE PIE....DIFFERENT AND DELICIOUS!

Steps:

• In large bowl measure 1st amount of sugar and flour, stir.
• Add rhubarb and pineapple, stir.
• Pour fruit mixture into unbaked pie shell.
• Moisten pastry rim and cover with top crust.
• Cut slits in top crust to let steam escape.
• Sprinkle with remaining sugar.
• Bake in 350° oven on bottom rack for 50- 60 minutes until browned and rhubarb is cooked.

APPLE RHUBARB CRUMB PIE

Steps:

• Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling and topping., In a large bowl, combine apples and rhubarb. In a small bowl, mix sugar, flour and cinnamon; add to apple mixture and toss to coat. In a small bowl, mix the first five topping ingredients; cut in butter until crumbly. Transfer filling to crust; sprinkle with topping., Bake 50-60 minutes or until topping is lightly browned and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

RHUBARB CRUMBLE PIE

Steps:

• Topping: Combine flour& sugar in a bowl; using a pastry blender or 2 knives, cut in butter until mixture is in fine crumbs.
• Set aside.
• PIE: Combine sugar, flour& salt in a bowl; whisk in egg until smooth.
• Add rhubarb& toss to coat.
• Scrape into pie shell& dot with butter.
• Sprinkle topping evenly over filling.
• Bake in the bottom third of a preheated 425F oven for 10 minutes.
• Reduce heat to 350F& continue baking until topping is golden& filling is bubbly, about 40 minutes.
• Remove from oven& cool on a rack.