Recipe Rhubarb Cherry Pie - All Recipes for Cooking

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Ingredients

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

Nutrition Info

287.3 calories carbohydrate: 53.5 g cholesterol: : - fat: 7.6 g fiber: 1.8 g protein: 1.9 g saturatedFat: 1.9 g servingSize: - sodium: 131.5 mg sugar: 20.7 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

1 9-inch pie

Recipe Note

Delicious! Fresh or frozen rhubarb may be used.

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