Ingredients
3 cups chopped fresh or frozen rhubarb, thawed2 cans (8 ounces each) crushed pineapple, drained1-1/2 cups sugar3 tablespoons quick-cooking tapioca1 tablespoon lemon juice1/2 teaspoon grated lemon zest2 sheets refrigerated pie crust
Preparation
In a large bowl, combine the rhubarb, pineapple, sugar, tapioca, lemon juice and lemon zest. Let stand for 15 minutes. Line a 9-in. pie plate with bottom crust. Add the filling.
Roll out remaining crust to fit top of pie; cut slits or make decorative cutouts in crust. Place over filling; trim, seal and flute edges.
Bake at 350° for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.
