Recipe for Rhubarb Cherry Pie

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Yield:

1 - 9 inch pie )

Ingredients:

Amount	Ingredient
2 cup	sliced rhubarb, fresh or frozen
1 x	(21 ounce) can cherry pie filling
3/4 cup	white sugar
1/2 tsp	quick cooking tapioca
2 x	9 inch pie crusts

Instructions:

Instructions: Method:
1. Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes.

2. Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.

3. Bake at 400 degrees F (205 degrees C) for 40 to 45 minutes.

Makes 1 - 9 inch pie

Delicious!!!!!!

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