Rhubarb Cherry Pie

Fresh or frozen rhubarb is combined with cherry pie filling in this easy two-crust pie.

• Calories: 287 Calories

Ingredients

• 1 tablespoon white sugar
• ¾ cup white sugar
• 1 (21 ounce) can cherry pie filling
• 2 cups chopped rhubarb
• 2 ½ teaspoons quick-cooking tapioca
• 1 recipe Pastry for double-crust pie (9 inches)

Recipe 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.