Rhubarb Cherry Pie recipe

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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

  1. Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes.

  2. Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.

  3. 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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