The rhubarb is sliced, stirred into cherry pie filling and sugared. This yummy filling is poured into a prepared crust, topped with a second circle of pastry, and baked in a hot oven until bubbly and golden.
INGREDIENTS (for 8 servings):
- 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 a 9 inch single crust pie
- 1 tablespoon white sugar
Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes.
Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
Bake at 400 degrees F (205 degrees C) for 40 to 45 minutes.