Rhubarb and pineapple pie

    1 hour 5 min

    This is an old recipe of mine that uses fresh rhubarb and tinned pineapple and a little bit of orange zest in the filling.

    5 people made this

    Serves: 8 

    • 1 (500g) packet ready-rolled shortcrust pastry
    • 265g caster sugar
    • 40g plain flour
    • 1/2 teaspoon grated orange zest
    • 1/8 teaspoon salt
    • 365g chopped rhubarb
    • 1/2 tin (about 250g) crushed pineapple, drianed
    • 2 tablespoons butter

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat oven to 220 C / Gas 7. Line a 23cm pie tin with one layer of pastry. Refrigerate the remaining pastry until needed.
    2. In a medium bowl, stir together the sugar, flour, orange zest and salt. Combine the rhubarb and pineapple; stir into the dry ingredients until evenly blended. Pour into the prepared pie tin. Arrange the remaining pastry on top and crimp the edges to seal in the filling. Cut a few holes in the top of the pie to allow steam to escape.
    3. Bake in the preheated oven until the pie is golden brown and rhubarb is tender when pierced with a fork, 45 to 50 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (3)


    Perfect everything. Everyone loves it.  -  20 Aug 2018  (Review from Allrecipes US | Canada)


    Substituted 2 tb tapioca flour + 1 t cornstarch instead of flour. Made it with gluten free pie crust. Used 1/2 c sugar and 1/4 c agave nectar. Amazing! Perfectly sweet and tangy!  -  14 Oct 2017  (Review from Allrecipes US | Canada)


    I gave it a five even tho I modified it. I used a whole 15 ounce can of crushed pineapple and 4 cups rhubarb. I also used my own scratch recipe for the crust. Will definitely make it over and over again. It is a keeper. Thanks  -  04 Jun 2017  (Review from Allrecipes US | Canada)