This cherry rhubarb pie is a delicious, comforting dessert. It's easy to make, and I think it tastes great with either fresh or frozen rhubarb.
Ingredients
- rhubarb: 2 cups (chopped)
- cherry pie filling: 1 can (21 ounce can)
- white sugar: 0.75 cup
- ½ teaspoons quick-cooking tapioca: 2 piece
- double-crust pie pastry: 1 pack (14.1 ounce pack, thawed)
- white sugar: 1 Tbsp
Metric Conversion
Stages of cooking
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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).
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Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
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Bake in the preheated oven until pastry is golden and filling is bubbling, about 40 to 45 minutes.
