Imagine a dessert that perfectly balances tangy rhubarb with sweet tropical pineapple, all nestled in a flaky, golden crust that will make your mouth water. This Rhubarb and Pineapple Pie is not just a dessert; it's a culinary adventure that transforms simple ingredients into a spectacular treat that will have your family and friends begging for seconds. Get ready to elevate your baking game with this irresistible American classic that screams summer in every single bite!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust
- 2 cups rhubarb, chopped
- 1 cup pineapple chunks
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C), ensuring the rack is positioned in the middle of the oven.
- In a large mixing bowl, combine chopped rhubarb and pineapple chunks. Ensure the fruits are evenly mixed and cut into consistent bite-sized pieces.
- In a separate bowl, whisk together sugar, cornstarch, lemon juice, and salt until the mixture is smooth and free of lumps.
- Pour the sugar mixture over the fruit and gently fold to coat all the fruit pieces evenly, ensuring they are well distributed.
- Roll out the pie crust and carefully transfer it to a 9-inch pie dish, allowing some overhang around the edges.
- Pour the fruit mixture into the prepared pie crust, spreading it evenly and creating a smooth surface.
- If desired, create a lattice top or cover with a second pie crust, crimping the edges to seal and cutting small vents to allow steam to escape.
- Place the pie on a baking sheet to catch any potential drips and bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let the pie cool on a wire rack for at least 30 minutes to allow the filling to set.
- Serve warm or at room temperature, optionally with a scoop of vanilla ice cream.
Tips
- Choose fresh, firm rhubarb and ripe pineapple for the best flavor profile.
- Cut fruits into uniform sizes to ensure even cooking and consistent texture.
- For an extra crispy crust, brush the top with an egg wash before baking.
- If the pie edges start browning too quickly, cover them with aluminum foil.
- Allow the pie to cool completely for cleaner, more defined slices.
- Store leftovers in the refrigerator and reheat gently to maintain the crust's texture.
- Consider adding a sprinkle of cinnamon or nutmeg to the fruit mixture for added depth.
Nutrition Facts
Calories: 142kcal
Carbohydrates: 34g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
