Cherry Rhubarb Pie

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 (for topping)

Instructions : 

1. In a large bowl, mix together the rhubarb, cherry pie filling, sugar, and tapioca. Let it sit for 15 minutes .
2. Preheat the oven to 400°F (200°C) .
3. Pour the filling into an unbaked pie crust, then cover with the top crust. Brush the top with milk and sprinkle with sugar .
4. Bake in the preheated oven until the crust turns golden and the filling is bubbling, about 40 to 45 minutes .
   A sweet and tangy classic with a flaky crust—perfect for pie lovers!