| RHUBARB, APPLE AND PINEAPPLE PIE |
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Makes One 9- or 9 x 1-1/2-inch Deep-Dish Pie 8 ServingsCRUST 9-inch Classic CRISCO Double Crust FILLING 1 cup sugar 3 tablespoons all-purpose flour 1/8 teaspoon salt 1 cup chopped, peeled McIntosh apple (about 1/3 pound or 1 medium) 1 teaspoon lemon juice 2 cups fresh or frozen cut rhubarb (1/2-inch pieces 1/2 cup drained canned crushed pineapple 1/4 cup honey 1 tablespoon butter or margarine For crust, prepare (see Classic Crisco Pie Crust recipe). Roll and press bottom crust into 9 x 1-1/2-inch deep-dish pie plate, leaving overhang. Do not bake. Heat oven to 450ºF. For filling, combine sugar, flour and salt in small bowl. Place apple in large bowl. Sprinkle with lemon juice. Add rhubarb, pineapple and sugar mixture. Toss to coat. Spoon filling into unbaked pie crust. Drizzle with honey. Dot with butter. Moisten pastry edge with water. Cover pie with woven lattice top. Place pie in 450ºF oven. REDUCE OVEN TEMPERATURE TO 350ºF IMMEDIATELY. Bake for 1 hour to 1 hour 15 minutes or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving. |
