Pineapple Rhubarb Pie - cooking recipe

Ingredients

3 cups chopped rhubarb (fresh or frozen)
2 (8 ounce) cans crushed pineapple, drained
1 1/2 cups sugar
3 tablespoons quick-cooking tapioca
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
1 (15 ounce) package refrigerated pie pastry (or make your own)

Preparation

In bowl, combine the rhubarb, pineapple, sugar, tapioca, lemon juice and lemon peel. Let stand for 15 minutes.
Line a 9-inch pie plate with bottom pastry.
Add the filling.
Roll out remaining pastry to fit top of pie; cut slits or make decorative cutouts in pastry. Place over filling; trim, seal and flute edges.
Bake at 350 degrees for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool. Refrigerate leftovers.