Instructions: Cinnamon, mixing well to coat. Let stand stirring occasionally. 2)

After about ten to fifteen min. add the pie filling, spice, and tapioca to the rhubarb mixture and mix well... 3) Place the bottom pastry into the pie dish pressing into all of the corners, then add the fruit and cover with the remaining pastry, sealing and fluting the edges... 4)

Bake in a pre-heated 325 oven for 35 to 40 min. and let cool completely before serving... Note... Graham cracker, shortbread, and chocolate cookie

(prepared) pie crusts do not work at all well with this recipe...

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.