Pineapple Rhubarb Pie

Ingredients

• 3 cups chopped rhubarb (fresh or frozen)
• 2 (8 ounce) cans crushed pineapple, drained
• 1 1/2 cups sugar
• 3 tablespoons quick-cooking tapioca
• 1 tablespoon lemon juice
• 1/2 teaspoon grated lemon peel
• 1 (15 ounce) package refrigerated pie pastry (or make your own)

Directions

1. 1

   In bowl, combine the rhubarb, pineapple, sugar, tapioca, lemon juice and lemon peel. Let stand for 15 minutes.

2. 2

   Line a 9-inch pie plate with bottom pastry.

3. 3

   Add the filling.

4. 4

   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.

5. 5

   Bake at 350 degrees for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool. Refrigerate leftovers.