Pineapple Rhubarb Pie Recipe

Ingredients and Equipment

Required Ingredients:

The key to making a delicious **Pineapple Rhubarb Pie** is using high-quality ingredients and having the right equipment. Here are the required ingredients for this recipe:

**Filling Ingredients:**

• Pineapple**: Fresh pineapple chunks, approximately 2 cups
• Rhubarb**: Fresh rhubarb stalks, cut into 1-inch pieces, approximately 2 cups
• Sugar**: Granulated sugar, 1 cup
• Cornstarch**: Cornstarch, 2 tablespoons
• Spices**: Ground cinnamon and nutmeg, 1/4 teaspoon each
• Salt**: Salt, a pinch
• Butter**: Unsalted butter, melted, 2 tablespoons
• Egg**: Large egg, beaten (for egg wash)

**Crust Ingredients:**

• All-purpose flour**: 2 cups
• Salt**: Salt, a pinch
• Cold unsalted butter**: Cold unsalted butter, cut into small pieces, 1 cup
• Ice water**: Ice water, approximately 1/4 cup

**For the pie crust: A food processor or pastry blender will be necessary to mix and blend the ingredients together efficiently. Make sure you have a rolling pin, pastry brush, and baking sheet with parchment paper on hand as well.

For the filling: You’ll need a medium saucepan, wooden spoon, measuring cups, and spoons for mixing and stirring. Don’t forget a fine-mesh strainer to strain the mixture before pouring it into the pie crust.

1 cup chopped fresh pineapple

In this recipe for Pineapple Rhubarb Pie, several ingredients are required to bring out the flavors and textures desired. First and foremost, 1 cup chopped fresh pineapple is a crucial component, adding natural sweetness and tropical flavor.

To prepare the pineapple, it’s recommended to choose a ripe but firm piece of fruit. This ensures that the chunks retain their texture while providing optimal flavor. When chopping the pineapple, aim for pieces roughly 1/2 inch in size to allow for even distribution throughout the filling.

1 cup chopped fresh rhubarb

The star ingredient of this delightful _Pineapple Rhubarb Pie_ is a combination of sweet and tangy flavors. One crucial element that contributes to this balance is 1 cup of **chopped fresh rhubarb**.

Rhubarb is typically harvested in the spring, but for this recipe, it’s essential to use the freshest stalks available. To ensure optimal flavor and texture, choose rhubarb with vibrant green skin and firm, crisp flesh.

When selecting your **rhubarb**, remember that only the stalks are edible – the leaves contain high levels of oxalic acid and should be discarded. Wash the rhubarb thoroughly under cold water to remove any dirt or debris before chopping it into 1-inch pieces.

This amount of chopped fresh rhubarb will provide the perfect balance of tartness to complement the sweetness of the pineapple in this _Pineapple Rhubarb Pie_ recipe.

1/2 cup granulated sugar

The key to making a delicious Pineapple Rhubarb Pie lies not only in the quality of the ingredients, but also in the right equipment. Here’s a rundown on what you’ll need:

Ingredients:

• 1 cup granulated sugar (in this case, 1/2 cup is called for)
• 1 cup brown sugar
• 1/4 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup cold unsalted butter, cut into small pieces
• 2 large eggs
• 2 cups fresh pineapple chunks
• 1 cup fresh rhubarb stalks, sliced into 1-inch pieces
• 1 tbsp cornstarch
• 1 tsp vanilla extract (optional)

Equipment:

• A large mixing bowl to combine and cream the butter and sugar
• An electric mixer, such as a stand mixer or hand mixer, to beat the butter and sugar until light and fluffy
• A measuring cup to accurately measure out ingredients
• A whisk to mix wet ingredients together
• A rubber spatula to scrape down the sides of the bowl and fold in ingredients
• A pastry blender or food processor to cut the cold butter into small pieces and create a flaky crust
• Two pie dishes (one for baking the filling, one for assembling and baking the final pie)
• Aluminum foil or parchment paper to cover the pie crust while it bakes
• A kitchen scale to accurately measure ingredients (optional but recommended)

Please note that this list is not exhaustive and you may already have some of these items in your pantry or fridge. Additionally, feel free to adjust ingredient quantities based on personal preference and dietary needs.

2 tablespoons cornstarch

To make this delicious Pineapple Rhubarb Pie, you’ll need to have a few ingredients and equipment on hand. Here are some of the key ones:

Ingredients:

* 2 cups fresh rhubarb, cut into 1-inch pieces (note: rhubarb is typically available in the spring and early summer)

* 1 cup granulated sugar

* 1/4 cup cornstarch

* 2 tablespoons cornstarch (this will be used as a thickening agent to help create a rich, syrupy filling)

* 1 teaspoon ground cinnamon

* 1/4 teaspoon salt

* 1/4 cup unsalted butter, melted

* 2 large eggs

* 1 pie crust (homemade or store-bought)

* Whipped cream or vanilla ice cream for serving (optional)

Equipment:

* Large mixing bowl

* Measuring cups and spoons

* Electric mixer or whisk

* Pastry blender or fork (for mixing the pie crust ingredients)

* 9-inch pie dish

* Oven

1 tablespoon lemon juice

The success of a **Pineapple Rhubarb Pie** recipe largely depends on the quality and combination of its ingredients, as well as the proper use of necessary equipment.

In this regard, let’s focus on the specific ingredient required: _1 tablespoon lemon juice_.

Lemon juice is not just an optional addition to this pie; it plays a crucial role in bringing together the flavors and balancing out the sweetness of the pineapple and rhubarb. The acidity helps to break down the cell walls, making the flavors more intense and releasing their full potential when cooked.

For optimal results with lemon juice in a **Pineapple Rhubarb Pie**, it’s recommended to use freshly squeezed juice from a real lemon rather than bottled or artificial alternatives. This will ensure that you get the best taste and aroma out of this essential ingredient.

In terms of equipment, you’ll need some basic baking tools such as a large mixing bowl, a measuring cup, an electric mixer (optional), and a 9-inch pie dish to prepare the filling and crust for your pineapple rhubarb pie.

Additionally, to ensure even baking and to prevent the crust from burning or browning too quickly, it’s crucial to use the right type of baking pan. A glass pie dish is an excellent choice as it will allow you to monitor the color and doneness of the filling without disturbing the crust.

Lastly, it’s worth noting that even with the perfect balance of ingredients and proper equipment, a **Pineapple Rhubarb Pie** can only be made truly great by using high-quality rhubarb that is fresh and has a good balance of tartness and sweetness.

1/4 teaspoon salt

The Pineapple Rhubarb Pie recipe requires a variety of ingredients to bring out the unique flavors and textures of this dessert.

Here’s what you’ll need:

* 1 cup granulated sugar (use high-quality sugar for the best flavor)

* 2 tablespoons all-purpose flour (wheat flour)

* 1/4 teaspoon salt (add just a hint of salt to balance out the sweetness)

* 1/2 cup cold unsalted butter, cut into small pieces (butter)

* 1 egg, beaten (use room temperature for easier mixing)

* 1 tablespoon water

* 1/4 cup chopped fresh rhubarb (rhubarb)

* 1 cup pineapple chunks (pineapple)

* 1 teaspoon vanilla extract (vodka or other flavorless spirit can be substituted if needed)

As for equipment, here are the essentials:

* A large mixing bowl

* A pastry blender or a fork to mix the butter and flour

* A measuring cup and spoons

* A rolling pin for shaping the dough

* A 9-inch pie dish or tin (non-stick pan optional)

* A baking sheet lined with parchment paper for easy cleanup

1/2 teaspoon ground cinnamon

The ingredients needed for this Pineapple Rhubarb Pie Recipe are:

• For the Crust:
• 2 cups all-purpose flour
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/4 cup ice water
• For the Filling:

Pineapple:)

• 1 cup pineapple juice
• 1/2 cup brown sugar
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Rhubarb:

• 2 cups fresh rhubarb, cut into 1-inch pieces
• 1 tablespoon cornstarch
• 2 tablespoons sugar
• 1/4 teaspoon ground cinnamon (1/2 teaspoon)

Others:

• 1 egg, beaten (for egg wash)

As for the equipment needed:

• Mixer or pastry blender
• 9-inch pie dish
• Pastry brush
• Cutting board
• Cheesecloth (optional)
• Measuring cups and spoons

1/4 teaspoon ground nutmeg

Pineapple Rhubarb Pie requires a combination of sweet and tart ingredients to create a unique flavor profile.

The essential ingredients include:

• 1 cup granulated sugar
• 2 large eggs, beaten
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (this ingredient adds a warm and aromatic flavor to the pie)
• 1/4 teaspoon ground ginger
• 2 cups diced fresh pineapple
• 1 cup chopped rhubarb

The equipment needed for this recipe includes:

• A large mixing bowl
• A separate bowl for whisking the eggs and sugar
• A pastry blender or food processor for making the pie crust
• A rolling pin to roll out the dough
• A 9-inch pie dish for assembling and baking the pie
• A whisk or spatula for mixing the filling ingredients
• A pastry brush for applying egg wash or water to the crust edges
• Oven mitts for protecting hands when removing the hot pie from the oven

Some optional equipment that can be helpful during the baking process include a kitchen scale, a hand mixer, and a parchment-lined baking sheet.

Instructions and Tips

Step-by-Step Instructions:

To create a delicious Pineapple Rhubarb Pie, it’s essential to follow detailed instructions and tips to ensure a perfect outcome.

Step-by-Step Instructions

1. Preheat the oven to 375°F (190°C). Ensure you have all the necessary ingredients and equipment ready before starting.

2. Mix together the sliced pineapple, chopped rhubarb, granulated sugar, brown sugar, cornstarch, and lemon juice in a large bowl. This mixture will be the filling for your pie.

3. In another bowl, whisk together the all-purpose flour, cold unsalted butter, and confectioners’ sugar to create the crust.

4. Gradually add ice water to the flour mixture and stir until a dough forms. Divide the dough in half, shape each half into a disk, and refrigerate for at least 1 hour or up to 2 days.

5. Roll out one of the chilled dough disks to a thickness of about 1/8 inch (3 mm) on a lightly floured surface. Carefully transfer the rolled-out dough into a 9-inch pie dish, gently pressing it into the corners and edges.

6. Fill the pie crust with the pineapple-rhubarb mixture, mounding it slightly in the center to allow for even cooking.

7. Roll out the second dough disk to the same thickness as before. Use a pastry cutter or a knife to create decorative edges around the rolled-out dough.

8. Carefully place the rolled-out top crust over the filling, pressing the edges gently to seal. Use a fork or a knife to create a decorative border along the edges of the pie.

9. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If necessary, cover the edges with foil to prevent over-browning.

10. Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before serving. Serve warm or chilled, depending on your preference.

Tips and Variations

• To prevent the crust from becoming soggy, make sure to chill the dough thoroughly before rolling it out. Also, avoid overworking the dough, as this can cause it to become tough.

• For a more intense flavor, use fresh ginger and lime juice in place of lemon juice.

• To make the pie more visually appealing, create a lattice-top crust by cutting strips from the rolled-out dough and weaving them over the filling.

• Experiment with different combinations of fruits, such as strawberries or blueberries, to create unique flavor profiles.

By following these instructions and tips, you’ll be able to create a delicious and visually stunning Pineapple Rhubarb Pie that’s perfect for any occasion.

Preheat oven to 375°F (190°C)

To ensure that your pineapple rhubarb pie turns out perfectly, it’s essential to follow the instructions and tips provided below.

Firstly, preheat your oven to 375°F (190°C). This is a crucial step as it will help create a hot and even cooking environment for your pie.

Next, prepare the ingredients required for the filling. You’ll need one cup of fresh pineapple chunks, one cup of fresh rhubarb, chopped into 1-inch pieces, 1/2 cup of granulated sugar, 2 tablespoons of all-purpose flour, and 1 teaspoon of salt.

Now, in a large mixing bowl, combine the pineapple, rhubarb, sugar, flour, and salt. Mix these ingredients until they are evenly distributed and there are no lumps or pockets of dry ingredients.

The mixture should be slightly sticky, but if it’s too wet, you can add a little more flour. If it’s too dry, you can add a little water. The key is to get the consistency just right so that the filling holds together well during baking.

Once your filling is ready, roll out your pie crust according to the package instructions or make one from scratch using all-purpose flour, cold butter, and ice-cold water. Place the rolled-out dough into a 9-inch pie dish, trimming any excess dough as you go.

Spoon the pineapple-rhubarb mixture into the pie crust, leaving about 1 inch of space at the top for the crust to fold over. If desired, create a decorative border with strips of excess dough or use a pastry brush to create a pattern on top of the filling.

Cover your pie with another sheet of rolled-out dough (or make a lattice-top using strips of dough) and crimp the edges to seal the pie. Cut some slits in the top crust to allow steam to escape during baking.

Brush the top crust with an egg wash or melted butter for a golden-brown finish, then bake your pie in a preheated oven at 375°F (190°C) for about 45-50 minutes, or until the filling is bubbly and the crust is golden brown.

To ensure that your pineapple rhubarb pie cools evenly, let it sit on a wire rack for at least 30 minutes before serving. Slice into wedges and enjoy as a sweet dessert or snack!

Mix together sugar, cornstarch, lemon juice, and salt in a bowl

To make this scrumptious Pineapple Rhubarb Pie, you’ll need to mix together some essential dry ingredients in a bowl.

Take 1/4 cup of sugar and add it to the bowl. You can use either granulated sugar or a combination of white and brown sugar, depending on your preference for flavor.

Next, measure out 2 tablespoons of cornstarch and add it to the bowl. Make sure to sift the cornstarch before measuring it to avoid any lumps in your mixture.

Add 1 tablespoon of freshly squeezed lemon juice to the bowl, which will provide a lovely tanginess to balance out the sweetness of the sugar.

Last but not least, sprinkle 1/4 teaspoon of salt over the mixture. Yes, you read that right – salt! It may seem counterintuitive, but trust us when we say it enhances the flavors of the pie filling.

Mix all these ingredients together in a bowl until well combined. You should end up with a smooth and even mixture that’s ready to be used in your Pineapple Rhubarb Pie Recipe.

Add chopped pineapple and rhubarb to the mixture and stir until coated evenly

To create a delicious and unique Pineapple Rhubarb Pie, it’s essential to follow some key instructions and tips.

First, preheat your oven to 375°F (190°C). This will ensure that your pie bakes evenly and at the right temperature.

Mix together 2 cups of all-purpose flour, 1 teaspoon of salt, and 1/2 cup of cold unsalted butter in a large bowl until the mixture resembles coarse crumbs. You can use a pastry blender or your fingers to work the butter into the flour.

Add in 1/4 cup of ice-cold water and mix until the dough comes together in a ball. Be careful not to overwork the dough, as this can lead to a tough crust.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This will allow the gluten to relax, making the dough easier to roll out.

On a lightly floured surface, roll out the chilled dough into a circle that is large enough to fit a 9-inch pie dish. Place the dough into the pie dish and trim the edges to fit.

Filling: In a separate bowl, mix together 1 cup of chopped fresh rhubarb, 1 cup of chopped pineapple (fresh or canned), and 1/4 cup of granulated sugar. Let this mixture sit for about 15 minutes, allowing the juices to release and the flavors to meld.

Add the rhubarb-pineapple mixture to the pie crust and spread it out evenly, leaving a 1-inch border around the edges.

Roll out the remaining dough into a circle that is large enough to cover the filling. Place this piece of dough over the filling and trim the edges to fit.

Crimping: Use your fingers or a fork to crimp the edges of the pie crust, pressing them into place and creating a decorative border.

Use a sharp knife to cut a few slits in the top crust, allowing steam to escape during baking.

Brush the top crust with a beaten egg or milk, and sprinkle with granulated sugar for added flavor and texture.

Bake the pie for 40-50 minutes, or until the crust is golden brown and the filling is bubbly. You may need to cover the edges of the crust with foil to prevent overbrowning.

Let the pie cool on a wire rack for at least 30 minutes before serving. This will allow the flavors to meld together and the filling to set.

Slice the pie into wedges and serve warm, topped with vanilla ice cream or whipped cream if desired.

Tips for Success

Choosing the Right Rhubarb:

Rhubarb, often misunderstood as a vegetable, is a staple ingredient in many sweet and savory dishes, including pies like the Pineapple Rhubarb Pie recipe.

To achieve success with rhubarb, it’s essential to choose the right type for your needs.

For baking purposes, specifically for making pies and tarts, you’ll want to select a variety that is bred for its tart flavor and tender texture.

Suitable varieties include ‘Victoria’, ‘Canada Red’, or ‘Cherry Chiffon’. These are the most commonly used types of rhubarb in pie-making.

When selecting rhubarb at the market, look for stalks with a vibrant green color, as this indicates that they have been recently harvested and should be fresh and crisp.

Avoid selecting rhubarb with wilted or yellowing leaves, as these may be past their prime and will not yield the best flavor or texture in your pie.

The ideal time to harvest rhubarb is early spring or late summer/early fall, depending on your region’s climate and seasonality.

Rhubarb stalks can become woody with age, so it’s crucial to use only tender stalks for cooking and baking purposes.

To get the best flavor from your rhubarb, cook it gently over low heat until it reaches the desired consistency and texture.

Be mindful of rhubarb’s tartness level, as some varieties are naturally more acidic than others.

This is especially important when paired with sweet ingredients like pineapple in a pie recipe.

To balance out the flavors, try pairing your rhubarb with complementary ingredients such as spices, citrus zest, or sweetener substitutes like honey or maple syrup.

Select tender stalks with no signs of wilting or discoloration

To ensure success when making a delicious Pineapple Rhubarb Pie, follow these tips:

Selecting the Right Ingredients:

• Choose tender stalks of rhubarb with no signs of wilting or discoloration.

This is crucial as wilted or discolored stalks can make the pie taste bitter and affect its texture.

• Opt for fresh pineapple chunks, avoiding any pieces that are brown or moldy.

• Select a high-quality sugar and spices blend to add depth to your filling.

Preparing the Filling:

• Wash the rhubarb stalks thoroughly under cold running water, removing any leaves or debris.

• Pat the rhubarb dry with paper towels to prevent excess moisture from affecting the texture of the pie.

• In a large bowl, mix together the pineapple chunks and sugar until well combined.

Tips for Pie Crust:

• Use cold ingredients when making your pie crust, as this will help it to be flaky and tender.

• Don’t overwork the dough, or it can become tough and difficult to roll out.

• Chill your rolled-out pie crust in the refrigerator for at least 30 minutes before filling and baking.

Assembly and Baking:

• Fill your chilled pie crust with the rhubarb and pineapple mixture, making sure to leave a small border around the edges.

• Cover the pie with another layer of rolled-out pie dough, crimping the edges to seal it in place.

• Bake the pie at 375°F (190°C) for approximately 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

Cut off any leaves, as they contain high levels of oxalic acid (source: University of California, Berkeley)

When it comes to making a Pineapple Rhubarb Pie, having the right ingredients and following some valuable tips can make all the difference in achieving success. One crucial aspect to consider is handling rhubarb, as its leaves contain high levels of oxalic acid, which can be toxic (source: University of California, Berkeley).

To ensure your pie turns out deliciously, start by selecting the right rhubarb stalks. Choose those with bright red or green skin and a firm texture. Avoid using leaves in your recipe, as they are not safe for consumption.

Another important tip is to cut off any leaves, which can be a bit tricky. To do this efficiently, gently grasp the stem end of the leafy rhubarb bunch, and with a sharp knife or kitchen shears, carefully cut through the stalks at an angle, just above the point where the leaf meets the stalk.

This technique helps prevent any potential toxicity from spreading to other parts of the plant. Once you’ve removed the leaves, your rhubarb is ready for use in your Pineapple Rhubarb Pie Recipe. Don’t forget to wash and trim the stalks as needed before using them in your recipe.

With these tips and careful handling of the rhubarb, you’ll be well on your way to creating a delicious and memorable Pineapple Rhubarb Pie that’s sure to please even the most discerning palates.