Cherry Rhubarb Pie

This cherry rhubarb pie can be made with fresh or frozen rhubarb combined with cherry pie filling for a fruity and comforting springtime dessert.

dessertamerican

0

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 75 minutes

Servings: 8

Nutritional Information

Calories:287 kcal

Carbohydrate:54 g

Fat:8 g

Dietary Fiber:2 g

Protein:2 g

Saturated Fat:2 g

Sodium:132 mg

Sugar:21 g

Unsaturated Fat:0 g

Ingredients

2 cups chopped rhubarb

1 21 ounce can cherry pie filling

0.75 cup white sugar

2.5 teaspoons quick-cooking tapioca

1 recipe Pastry for double-crust pie (9 inches)

1 tablespoon white sugar

Instructions

Step 1
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).
Step 2
Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
Step 3
Bake in the preheated oven until pastry is golden and filling is bubbling, about 40 to 45 minutes.

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