Rhubarb Cherry Pie
8 servings
Ingredients
2 cups chopped rhubarb
1 (21 ounce) can cherry pie filling
¾ cup white sugar
2 ½ teaspoons quick-cooking tapioca
1 recipe Pastry for double-crust pie (9 inches)
1 tablespoon white sugar
Instructions
Step 1
Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes.
Step 2
Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
Step 3
Bake at 400 degrees F (200 degrees C) for 40 to 45 minutes.
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