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
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.
8 Servings
Yield: 1 9-inch pie
Nutrition Facts (per serving)
287 Calories
8g Fat
54g Carbs
2g Protein