Rhubarb Cherry Pie Recipe

Ingredients <br>- 2 cups chopped rhubarb <br>- 1 (21 ounce) can cherry pie filling <br>- ¾ cup white sugar <br>- 2 ½ teaspoons quick-cooking tapioca <br>- 1 recipe Pastry for double-crust pie (9 inches) <br>- 1 tablespoon white sugar <br><p></p>Directions <br>step 1: Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes. <br>step 2: Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar. <br>step 3: Bake at 400 degrees F (200 degrees C) for 40 to 45 minutes. <br>

Ingredients
- 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

Directions
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.

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