Rhubarb Cherry Pie Recipe

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

Instructions:

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 (200 degrees C) for 40 to 45 minutes.