Cherry Rhubarb Pie

Prep time: 20 min
Cook time: 40 min
Servings: 8
Yield: 8 servings
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Description

This cherry rhubarb pie can be made with fresh or frozen rhubarb combined with cherry pie filling for a fruity and comforting springtime dessert.

Ingredients

• 2 cups chopped rhubarb
• 1 (21 ounce) can cherry pie filling
• 3/4 cup white sugar
• 2 1/2 teaspoons quick-cooking tapioca
• 1 recipe Pastry for double-crust pie (9 inches)
• 1 tablespoon white sugar

Directions

1 Combine rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes. Preheat the oven to 400 degrees F (200 degrees C).
2 Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
3 Bake in the preheated oven until pastry is golden and filling is bubbling, about 40 to 45 minutes.