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) 
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.3. Pour the filling into an unbaked pie crust, then cover with the top crust. Brush the top with milk and sprinkle with sugar 
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.4. Bake in the preheated oven until the crust turns golden and the filling is bubbling, about 40 to 45 minutes 
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.A sweet and tangy classic with a flaky crust—perfect for pie lovers!
