News From Terre Haute, Indiana

September 1, 2013

TRIED 'N' TRUE: Here’s a different take on rhubarb pie: Try pineapple

Jackie Lindley
Special to the Tribune-Star

---- — I’ve had a good supply of rhubarb this year. I’ve come across two different rhubarb pies. They were sent to me by an anonymous person. I want to thank the person who sent them. Everyone has or has had a recipe for strawberry-rhubarb pie. Today and next Sunday, I will have two different kinds. Use your own pie pastry recipe. Make a lattice top or make a regular top; make sure you cut enough slashes on top. (I use frozen)

Pineapple-Rhubarb Pie

3 cups fresh rhubarb, cut into 1⁄2-inch pieces

1 83⁄4 ounce can crushed pineapple, undrained

1 1⁄4 cup sugar

1⁄3 cup flour

2 tablespoons butter

• Mix rhubarb and pineapple.

• Combine sugar, flour, a dash of salt, toss with fruit.

• Turn into pastry-lines pie plate. Dot with butter. Put strips of pie dough on top. Seal

• Bake 400 degrees for 40 minutes or until bubbly and browned.

Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.