Over the weekend while Mrs. HB and I were gallivanting around, we picked up a bundle of rhubarb from a little card table someone had set up in their front year. I had no idea what I was going to do with it, but hey, rhubarb is in season…. so why not grab a few stalks?
It took a few days, but finally I settled on making a pie {big surprise there, right?}.
Having made rhubarb berry pie, strawberry rhubarb crisp, strawberry rhubarb crumb pie, in the past, this time around I was looking for something that didn’t involve strawberries.
Finally, I settled on pineapple. AND I’M SO GLAD I DID!
This recipe for rhubarb pineapple pie was so good, we both had a slice last night and again this morning for breakfast. Yep, it was THAT GOOD!
This is the kind of pie you’d find in an old school diner or at a farmer’s market where they make their pies from scratch. It’s sweet {but not too sweet} and has just a teeny tiny hint of tartness to it. And the crust? Well it’s nice and flaky so I think it’s pretty awesome too.
So if you find yourself with a bunch of rhubarb and don’t know what to do with it, make this!
You’ll be so glad you did.
~Mavis
Rhubarb Pineapple Pie Recipe
Ingredients
Ingredients for Crust
2 1/4 cups all-purpose flour
1 cup shorting {I use Crisco}
1/3 cup cold water
1/2 teaspoon white distilled vinegar
1/8 teaspoon salt
Ingredients for Filling
3 cups thinly sliced rhubarb
14 ounces crushed pineapple, drained
1 1/4 cups sugar
1/4 cup all purpose flour
1 egg to brush over the top of the crust before baking
Instructions
Pre-heat the oven to 375 degrees.
Combine pie crust ingredients together, divide in half, roll into a ball, use the palm of your hand to flatten crust to about 1 inch. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour. Roll out 1 crust and line a pie plate with it.
Mix filling ingredients in a large bowl and toss to coat. Pour the filling into the crust lined pie plate and add second, rolled out crust on top. Crimp the edges of pie crust together and brush with egg wash, or cream. Cut a few slits in the top of the crust.
Place the pie pan on a lined cookie sheet and bake at 375 degrees for 50 minutes or until the juices are bubbling and the top crust is a nice golden color.
Let the pie cool before serving. Serve with a scoop of homemade vanilla ice cream.
Denise says
Sounds wonderful but is it really a full cup of Crisco in the pie crust?
Dianne says
This is my go-to recipe for crust. It has never failed me and it is delicious! You really do need Crisco or Lard to make good flaky crust.
bonnie baine says
here is a delicious and refreshing drink to can. It uses up the excess rhubarb that you may have this time of year. I just took 12 qts. out of the canner this morning. 8 lbs. (32 cups) washed and broken up rhubarb. broken in 3″ pieces. 10 qts. water. cook rhubarb in this water till very tender. I needed to make mine in 2 stock pots. pour rhubarb and water into clean pillowcase and let drain, reserving liquid. toss solids. to the rhubarb juice add 2-12 oz. cans frozen orange juice concentrate and 2 cups pineapple juice. also 4 cups sugar or sweeten to your liking. Bring to a simmer and stir. pour into quart jars and can in boiling water bath for 5 minutes. you could also use this as a punch base. enjoy:)
Dianne says
That sounds amazing!
DUANE MITCH says
This sounds great and I can see and taste it already with addition of Vodka and a splash of soda over ice!!
Mrs Hillbilly says
ms Mavis failed to tell you O had never had fresh rhubarb. So after we bought it I took a nice bite out of the stalk. Nice but very bitter . I would t recommend it ! Lol but had to try !! Wish I was still around to try that pie !!! They must have eaten all the Key lime tart I am still dreaming about !
Linda T says
Mrs. HB,
Even people who like rhubarb, often don’t just eat the stalk. It is wonderful in a pie, or in muffins, breads, etc. The key is to add sugar so it balances the tartness.
Try this pie and let us know if that makes a difference. You may find a new love!
Bobbi says
I honestly have no idea what this could possibly taste like! I haven’t had rhubarb in like 20 years. I have to make it- how fun! Can’t wait to try this!
Mrs HB says
I would probably love it since I do like tart things .
Jen says
Have you ever just made plain Rhubarb pie? It’s my husband’s favorite.
DUANE MITCH says
Hey Mavis,
I enjoy loooking at your recipes from time to time, and stumbled across this pie one here.
My grandma, and mom, and now me makes a Rhubarb /Pineapple Custard pie, that will set you on fire!
Want it?
Mavis Butterfield says
Yes! I’d love to try it. I’ve had rhubarb custard pie before, but not with pineapple.