Ingredients:

pastry dough for a 2 crust pie

1 1/4 cups plus 1/2 tsp., divided, granulated sugar

1/3 cup all-purpose flour

3 cups chopped, rhubarb (fresh or frozen)

1 14 oz. size crushed pineapple, drained

1 egg, beaten (use a fork)

Directions:

1. If you are using frozen rhubarb for this recipe, thaw the rhubarb in a sieve over a bowl (the evening before), and discard the excess liquid. You may need to thaw slightly more than 3 cups of frozen rhubarb to make the 3 cups of thawed rhubarb.

2. In a large bowl, combine the all-purpose flour and the 1 1/4 cup granulated sugar using a fork or a whisk. Add the prepared rhubarb and the crushed pineapple to the sugar/flour mixture.

3. Roll pastry and line a 9" pie baking dish. Roll the top crust, and set aside.

4. Transfer the rhubarb and pineapple pie filling mixture into the pie shell. Moisten the edges of the pie with the beaten egg. Cover with the top pastry crust. Trim and seal edges. Cut slits/vents out of the top pastry crust.

5. Brush the entire top pastry crust with the beaten egg white. (This helps to seal the fruit and fruit juices in the pie). Sprinkle the top of the unbaked pie with the remaining 1/2 tsp. of granulated sugar.

6. Bake on bottom shelf of the oven at 350° F for about 60 65 minutes, or until the fruit juices begin to bubble out of the vents. If you have a handy pie crust shield, place it over the pie after the pie has baked for approximately 40 minutes to help prevent the pie crust edges from becoming too dark. Makes one pie.

Bon Appetit!