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Home -> Baked Goods -> Desserts
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 cups sliced rhubarb
21 ounce can cherry pie filling
1 cup sugar
3 tbsp. quick cooking tapioca
2 frozen 9 inch pie crusts, thawed
Directions
Combine rhubarb, pie filling, sugar and tapioca in a large bowl. Let stand 15 minutes. Preheat oven to 400 degrees. Scrape rhubarb mixture into 1 pie crust and spread evenly. Place second pie crust over top. Crimp edges to seal. Bake 40 to 45 minutes until filling is bubbly and crust is browned.
Serves 8 to 10.
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