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.
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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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