Rhubarb Cherry Pie Recipe

Ingredients

2 cups rhubarb, chopped

21 oz. cherry pie filling

¾ cup white sugar

2 ½ tsp. quick-cooking tapioca

9 single crust pie

1 Tbsp. 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 for 40-45 minutes.