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Ingredients
| 9" pie shells: 1 shell |
| rhubarb (chopped): 4 cups (chopped) |
| cornstarch: 2 Tbl |
| granulated sugar: 1/2 cup |
| Splenda: 1/2 cup |
| crushed pineapple: 2 8oz cans (drained) |
| light brown sugar (packed): 1/2 cup |
| Splenda: 1/4 cup |
| all-purpose flour (unsifted): 1/2 cup |
| rolled oats: 1/4 cup |
| salted butter: 3 Tbl (cold) |
Pineapple Rhubarb Crumble Pie
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
50 min -
Servings
8 serving(s)
Tags
- Preheat oven to 350.
- Combine rhubarb and cornstarch, set aside.
- Roll out pie crust into 8 inch pie plate.
- Pour rhubarb and cornstarch mixture into prepared crust.
- Combine sugar and Splenda; sprinkle over rhubarb mixture.
- Top evenly with drained pineapple.
- Prepare Topping: combine sugars, flour and oats, then cut in butter using a pastry cutter until mixture resembles coarse crumbs.
- Sprinkle topping over pineapple.
- Cover edges of pie with foil and bake at 350 for 25 minutes.
- Remove foil and continue baking for an additional 25-30 minutes until topping is golden.
- Cool completely on wire rack. Store leftovers in fridge.