Ingredients
8
8 servings
- •2 cups chopped rhubarb
- •1 (21 ounce) can cherry pie filling
- •0.75 cup white sugar
- •2.5 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.
Nutritional Facts
Per 8 servings
- Calories: 287
- Carbohydrate: 54g
- Fat: 8g
- Fiber: 2g
- Protein: 2g
- Sugar: 21g
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