Ingredients Original recipe yields 8 servings Ingredient Checklist 2 cups chopped rhubarb 1 (21 ounce) can cherry pie filling ¾ cup white sugar 2 ½ teaspoons quick-cooking tapioca 1 recipe Pastry for double-crust pie (9 inches) 1 tablespoon white sugar Directions Instructions Checklist Step 1 Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes. Step 2 Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar. Step 3 Bake at 400 degrees F (200 degrees C) for 40 to 45 minutes.
