Rhubarb Cherry Pie Recipe
Ingredients
Pastry for 9 inch lattice top pie
2 cups sliced rhubarb
1 21 ounce can cherry pie filling
3/4 cup sugar
2 1/2 tablespoons quick cooking tapioca
Directions
Line a 9 inch pie plate with pastry.
In bowl combine rhubarb, pie filling, sugar, and tapioca.
Let stand 15 minutes.
Spoon into pastry shell.
Adjust lattice top; seal and flute edges.
Bake at 400° for 40 to 45 minutes.
In bowl combine rhubarb, pie filling, sugar, and tapioca.
Let stand 15 minutes.
Spoon into pastry shell.
Adjust lattice top; seal and flute edges.
Bake at 400° for 40 to 45 minutes.
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