Pineapple Rhubarb Pie
Pineapple Rhubarb Pie is :
dairy free , lacto ovo vegetarian , veganBy Taste of Home
quick cooking tapioca
In a large bowl, combine the rhubarb, pineapple, sugar, tapioca, lemon juice and lemon peel.
Let stand for 15 minutes. Line a 9-in. 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° for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.
Wine Pairing :
- lambrusco dolce
- late harvest riesling
- vin santo
Lambrusco Dolce, Late Harvest Riesling, and Vin Santo are great choices for Pie. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it.