Rhubarb and Pineapple Pie
newsgroup posting/hjsparks (1996)

2 cups rhubarb
1 cup crushed pineapple
pastry for double crust
1 cup sugar
2 tablespoons flour
1/8 teapoon salt
2 eggs beaten

Set oven to 425F. Peel rhubarb and cut into one half inch peices before measuring. Line a pie plat with plain pastry. Mix Rhubarb with sugarm flour, salt and eggs. spoon or pour 1/2 the mixture into bottom shell.spread half the pineapple over the rhubarb. repeat these two layers. Cover with top crust. Press edges together and trim. prick top to let steam escape.If a glazed surface is desired, brush top of pie with milk, cream or melted butter. or slightly beaten egg white. Bake in quick oven (425deg F) 10 minutes, Reduce heat and continue baking in moderate oven (325 deg F.) 30 Minutes.

Note: My Mother used to add a little maple syrup on the crust while it was still hot.