Pineapple-rhubarb Pie
| 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 | 8-3/4 oz crushed | |
| pineapple ^undrained^ | ||
| 1 1/4 | c | Sugar |
| 1/3 | c | Sifted all-purpose flour |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 5529
Calories From Fat: 2576
Total Fat: 288.7g
Cholesterol: 666.4mg
Sodium: 2731.7mg
Potassium: 1795.4mg
Carbohydrates: 687.9g
Fiber: 17.3g
Sugar: 257.6g
Protein: 63.5g