Rhubarb Cherry Pie
Ingredients
- 2 C. chopped rhubarb
- 1 21 oz. can cherry pie filling
- 3/4 C. white sugar
- 2 1/2 tsp. quick-cooking tapioca
- 1 9-inch single crust pie
- 1 Tbs. white sugar
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Directions
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 for 40-45 minutes.
Yield: 8 servings
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