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Rhubarb Pineapple Coconut Crumb Pie Recipe

Description

2012 and 2017 Rhubarb Baking Contest Winner - 1st Place Rhubarb Pie Category and 2012 Grand Champion

Ingredients

  • Crust:
  • 1 1/4 c. flour
  • 1/4 tsp. salt
  • 1/3 c. shortening
  • 4 to 5 Tbsp. ice water
  • Rhubarb Filling:
  • 4 c. fresh rhubarb, diced
  • 1/2 c. crushed pineapple, drained
  • 1 c. sugar
  • 2 1/2 Tbsp. cornstarch
  • Crumb Topping:
  • 3/4 c. flour
  • 1/2 c. sugar
  • 1/3 c. butter
  • 1/3 c. coconut

Instructions

Crust:
In a medium bowl blend flour, salt and shortening until course crumbs form. Gradually add water and form a ball. Roll ball out on floured surface to fit an 8" deep dish pan. Cut off excess and crimp edges.

Filling:
Mix rhubarb, pineapple, sugar and corn starch. Toss and coat well. Place mixture into prepared shell. Bake in a 400 degree oven for 20 minutes. Remove and add crumb topping.

Crumb Topping:
Mix flour, sugar, and butter until crumbs form. Stir in coconut. Place on top of pie after 20 minutes of bake time. Return to the oven for another 20-25 minutes or until golden brown.


rhubarb, rhubarb pie

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