Rhubarb And Pineapple Pie - cooking recipe

Ingredients

2 (8 oz.) cans crushed pineapple, drained
3 c. fresh or frozen rhubarb, cut into small dice
3 Tbsp. quick-cooking tapioca
1 1/2 c. sugar
1/2 tsp. grated lemon zest
1 Tbsp. lemon juice
pastry for 2-crust pie

Preparation

Combine all ingredients except pastry. Let stand for 15 to 20 minutes. Place pastry in 9-inch pie plate and add the filling. Fit remaining pastry on top; seal and flute the edge. Cut slits in top. Bake at 350\u00b0 for 45 to 50 minutes or until crust is golden brown and filling bubbly. Makes 6 to 8 servings.