Rhubarb Pineapple Pie - cooking recipe

Ingredients

3 Tbsp. quick cooking tapioca
1 1/4 c. sugar
1/2 tsp. salt
1/3 c. brown sugar
1/2 tsp. cinnamon
2 1/2 c. rhubarb
2 (8 3/4 oz.) can pineapple tidbits, drained
3 Tbsp. flour
2 Tbsp. soft butter

Preparation

Combine tapioca, sugar, salt, rhubarb, pineapple and water. Let stand about 15 minutes.
Roll pastry 1/8-inch thick and line a 9-inch pan.
Trim pastry one-inch larger than pan.
Fold edge to form a standing rim.
Flute.
Fill with fruit mixture.
Combine brown sugar, flour, cinnamon and butter.
Mix with pastry blender, fork or fingers until crumbly.
Sprinkle over fruit mixture. Bake at 425\u00b0 for 35 to 40 minutes.