Pineapple-Rhubarb Pie - cooking recipe

Ingredients

1 (15 ounce) package refrigerated pie crusts
1 1/3 cups white sugar
1/3 cup all-purpose flour
1/2 teaspoon grated orange zest
1/8 teaspoon salt
3 cups chopped rhubarb
1 cup drained crushed pineapple
2 tablespoons butter

Preparation

Preheat the oven to 425 degrees F (220 degrees C). Press one of the pie crusts into the bottom and up the sides of a 9 inch pie plate. Refrigerate the other crust until needed.
In a medium bowl, stir together the sugar, flour, orange zest and salt. Combine the rhubarb and pineapple; stir into the dry ingredients until evenly blended. Pour into the prepared pie crust. Place the remaining crust on top and crimp the edges to seal in the filling. Cut a few holes in the top pastry to vent steam.
Bake in the preheated oven until the crust is golden brown and rhubarb is tender when pierced with a fork, 45 to 50 minutes.