2 cups rhubarb, chopped
21 oz. cherry pie filling
¾ cup white sugar
2 ½ tsp. quick-cooking tapioca
9 single crust pie
1 Tbsp. white sugar
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 for 40-45 minutes.
Sugar: 21g
:
Calcium: 71mg
Calories: 1051kcal
Carbohydrates: 137g
Fat: 50g
Fiber: 6g
Iron: 5mg
Potassium: 351mg
Protein: 12g
Saturated Fat: 16g
Sodium: 797mg
Vitamin A: 184IU
Vitamin C: 5mg
