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Rhubarb Strawberry Pineapple Pie

Rhubarb Strawberry Pineapple Pie

4 cups chopped rhubarb
2 cups sliced strawberries
1-8oz. Can crushed pineapple in juice
1 ¼ cups granulated sugar
¼ cup cornstarch
1 egg, beaten
9” double-crust pie


Combine first 5 ingredients in a bowl. Line pie plate with bottom crust. Spoon filling from bowl into pie plate. Brush pastry rim with egg. Put top crust on pie. Press along rim to seal. Cut several vents in top pie crust. Bake on a sheet at 425F for 15 minutes. Reduce heat to 375F and bake 50-60 minutes more, or until crust is golden.

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