Rhubarb Cherry Pie

Ingredients

• 2 cups chopped rhubarb
• 1 (21 ounce) can cherry pie filling
• 3/4 cup white sugar
• 2 1/2 teaspoons quick-cooking tapioca
• 1 recipe Pastry for double-crust pie (9 inches)
• 1 tablespoon white sugar

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.