Rhubarb Cherry Pie

6 ingredients
3 steps

Ingredients

  • 2 cups chopped rhubarb
  • 1 (21 ounce) can cherry pie filling
  • 3/4 cup white sugar
  • 2 1/2 teaspoons quick-cooking tapioca
  • 1 recipe Pastry for double-crust pie (9 inches)
  • 1 tablespoon white sugar

Directions

  1. 1
    Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes.
  2. 2
    Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
  3. 3
    Bake at 400 degrees F (200 degrees C) for 40 to 45 minutes.

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