Rhubarb and Pineapple Double-Crust Pie

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Roll out 1 pie crust on a lightly floured surface to fit a 9-inch pie plate; place it in the pie plate as the bottom crust.

3. 3

   Roll out the remaining 1 pie crust for the top crust; set it aside.

4. 4

   Combine rhubarb, pineapple chunks, sugar, and tapioca in a large bowl; transfer the mixture to the prepared pie plate.

5. 5

   Cover with the top crust; seal and crimp the edges.

6. 6

   Brush the top with milk; cut a few slits in the top crust to let steam escape.

7. 7

   Bake in the preheated oven until the crust is golden and the liquid bubbles in the center, about 45 minutes.

• Calories 256.21 kcal Moderate
• Protein 2.13 g Low Source
• Carbs 50.87 g Moderate
• Total Fat 6.14 g Moderate
• Saturated Fat 1.98 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.06 mg Low Source
• Sodium 100.53 mg Low Source
• Fiber 1.88 g Low Source
• Sugar 34.3 g High
• Added Sugar 0.0 g Low Source
• Calcium 123.01 mg Low Source
• Iron 0.89 mg Low Source
• Potassium 151.66 mg Low Source
• Vitamin A 2.74 mcg_rae Low Source
• Vitamin C 8.6 mg Low Source
• Vitamin D 0.02 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten