Cherry Rhubarb Pie
This cherry rhubarb pie is a delicious, comforting dessert. It's easy to make, and I think it tastes great with either fresh or frozen rhubarb.
chopped rhubarb
2
cups
cherry pie filling
1
(21 ounce) can
white sugar
¾
cup
quick-cooking tapioca
2 ½
teaspoons
double-crust pie pastry, thawed
1
(14.1 ounce) package
white sugar
1
tablespoon
 Combine rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes. Preheat the oven to 400 degrees F (200 degrees C).
  Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
  Bake in the preheated oven until pastry is golden and filling is bubbling, about 40 to 45 minutes.
