Name: Pineapple-Rhubarb Pie
Ingredients: Pastry for 9-inch lattice-top pie; 3 c Fresh rhubarb cut in 1/2-inch pieces (about 1 pound); 1 cn (8-3/4 oz) crushed pineapple, ^undrained^; 1 1/4 c Sugar; 1/3 c Sifted all-purpose flour; 2 tb Butter or margarine

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

		Pastry for 9-inch lattice-top pie
3	c	Fresh rhubarb cut in 1/2-inch pieces (about 1 pound)
1	cn	(8-3/4 oz) crushed pineapple, ^undrained^
1 1/4	c	Sugar
1/3	c	Sifted all-purpose flour
2	tb	Butter or margarine

INSTRUCTIONS

Mix rhubarb and pineapple. Combine sugar, fluor, and dash salt; toss with
fruits. turn into pastry-lined plate. Dot with butter. Adjust lattice top;
seal. Bake at 400 degrees (F) for 40 minutes.
Posted to EAT-L Digest 16 Apr 97 by Douglas B Charlesworth
<doug.food@JUNO.COM> on Apr 16, 1997

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