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| Rhubarb Cherry Pie |
"Delicious! Fresh or frozen rhubarb may be used."
Ingredients :
- 2 cups chopped rhubarb
- 1 (21 ounce) can cherry pie filling
- three/four cup white sugar
- 2 half of teaspoons short-cooking tapioca
- 1 recipe Pastry for double-crust pie (9 inches)
- 1 tablespoon white sugar
Instructions :
| Prep : | Cook : 8M | Ready in : |
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- Combine the rhubarb, cherry pie filling, sugar, and tapioca in a big bowl. Let stand for 15 minutes.
- Pour filling into unbaked pie shell, and cowl with pie crust. Brush pinnacle with milk, and sprinkle on sugar.
- Bake at four hundred stages F (200 tiers C) for forty to forty five minutes.
Notes :
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