Rhubarb Cherry Pie

Ingredients

• Servings: 1
• 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

Recipe

• combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. let stand for 15 minutes.
• pour filling into unbaked pie shell, and cover with pie crust. brush top with milk, and sprinkle on sugar.
• bake at 400 degrees f (200 degrees c) for 40 to 45 minutes.