Ingredients
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1 (15 ounce) package double-crust pie pastry, thawed
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1 ⅓ cups white sugar
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⅓ cup all-purpose flour
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½ teaspoon grated orange zest
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⅛ teaspoon salt
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3 cups chopped rhubarb
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1 cup drained crushed pineapple
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2 tablespoons butter
Directions
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Preheat the oven to 425 degrees F (220 degrees C). Press 1 crust into the bottom and up the sides of a 9-inch pie plate. Refrigerate remaining crust until needed.
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Stir together sugar, flour, orange zest, and salt in a large bowl until well combined. Combine rhubarb and pineapple in a medium bowl; stir into flour mixture until evenly blended.
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Pour rhubarb mixture into the prepared pie crust and dot with butter. Place remaining crust on top and crimp the edges to seal in filling. Cut a few slits in top crust to vent steam.
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Bake in the preheated oven until crust is golden brown and rhubarb is tender when pierced with a fork, 45 to 50 minutes.
Nutrition Facts (per serving)
| 447 | Calories |
| 19g | Fat |
| 66g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 447 | |
| % Daily Value * | |
| Total Fat 19g | 25% |
| Saturated Fat 6g | 30% |
| Cholesterol 8mg | 3% |
| Sodium 312mg | 14% |
| Total Carbohydrate 66g | 24% |
| Dietary Fiber 3g | 11% |
| Total Sugars 38g | |
| Protein 4g | 8% |
| Vitamin C 7mg | 7% |
| Calcium 51mg | 4% |
| Iron 2mg | 10% |
| Potassium 207mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
