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Pineapple Rhubarb Pie

Pineapple Rhubarb Pie

Pineapple Rhubarb Pie is :

dairy free , lacto ovo vegetarian , vegan

Prep Time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Yield: 8 Servings
Tags: Vegan
Health Score: 4 %


16 ounces

canned pineapple
1 tablespoon

lemon juice
1/2 teaspoon

lemon peel
15 ounces

pie crust
3 tablespoons

quick cooking tapioca
3 cups

1 cups



  1. In a large bowl, combine the rhubarb, pineapple, sugar, tapioca, lemon juice and lemon peel.

  2. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry.

  3. Add the filling.

  4. Roll out remaining pastry to fit top of pie; cut slits or make decorative cutouts in pastry.

  5. Place over filling; trim, seal and flute edges.

  6. 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.