Pineapple Rhubarb Pie Recipe

Ingredients <br>- 1 pastry for a 9 inch double crust pie <br>- 1 pound fresh rhubarb, cut into 1 inch pieces <br>- 2 (8 ounce) cans pineapple chunks, drained <br>- 1 ⅛ cups white sugar <br>- 2 tablespoons tapioca <br>- 1 tablespoon milk <br><p></p>Directions <br>step 1: 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. <br>step 2: 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. <br>step 3: Bake in preheated oven for 45 minutes, or until crust is golden and liquid bubbles in the center. <br>

Ingredients
- 1 pastry for a 9 inch double crust pie
- 1 pound fresh rhubarb, cut into 1 inch pieces
- 2 (8 ounce) cans pineapple chunks, drained
- 1 ⅛ cups white sugar
- 2 tablespoons tapioca
- 1 tablespoon milk

Directions
step 1: 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.
step 2: 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.
step 3: Bake in preheated oven for 45 minutes, or until crust is golden and liquid bubbles in the center.

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