Cherry Rhubarb Pie
Ingredients
- 2 cups chopped rhubarb
- 1 (21 ounce) can cherry pie filling
- ¾ cup white sugar
- 2 ½ teaspoons quick-cooking tapioca
- 1 (14.1 ounce) package double-crust pie pastry, thawed
- 1 tablespoon white sugar
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 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).
- Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
- Bake in the preheated oven until pastry is golden and filling is bubbling, about 40 to 45 minutes.
Source
Original recipe: View Original