PINEAPPLE -RHUBARB PIE
Steps:
- Oil pastry Sift 2 cups flour, 3 teaspoons sugar, and 1 and one half teaspoons salt in a medium size bowl. Mix together,in a small bowl, 1 cup oil(I use vegetable) and 4 and one half tablespoons milk. Mix with a fork. Pour oil mixture over flour mixture until all mixture is moistened. Reserve one-third for the top of the pie. Press remaining dough against the bottom and sides of a 9 or 10 inch pie pan. Flute edges. Fill with fruit filling. For top "crust" crumle remaining dough over filling. Bake as directed in fruit recipe. Drain the liquid from the rhubarb and pineapple. Pour liquid in to a 2-cup measure. Fill to 1 cup, if it doesn't add more water. Put liquid into a 2-quart pot add the sugar and cornstarch. Use a whisk to mix together. Put on burner and cook slowly on medium till it thickens. Put chunks of pineapple and rhubarb in the thickened liquid and mix thoroughly. Pour this into the prepared pie pan line with dough. Top with rest of dough by crumbling it evenly over the top. Put a strip of aluminum around the edges to preventing the edges from darkening. Remove the last 15 minutes of baking. Bake for 1 hour at 425 degrees.
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Faisalshehzad pcs
[email protected]This pie was a bit too tart for my taste, but my husband loved it. I think next time I'll add a little more sugar to the filling.
Maan Maan
[email protected]I love the combination of pineapple and rhubarb in this pie. It's a unique and refreshing dessert that's perfect for any occasion.
Callum Pollock
[email protected]Easy to follow recipe. Turned out great!
Victoria Farnham
[email protected]This pie was a delightful surprise! I've never had pineapple and rhubarb together before, but they complemented each other perfectly. The crust was golden brown and buttery, and the filling was bursting with flavor. I highly recommend this recipe.
Isaac Olivares
[email protected]Wow, this pineapple rhubarb pie was a total hit at our summer gathering! It was the perfect balance of tart and sweet, with a flaky crust that melted in your mouth. I'll definitely be making this again and again.