Ingredients
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2 cups chopped rhubarb
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1 (21 ounce) can cherry pie filling
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¾ cup white sugar
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2 ½ teaspoons quick-cooking tapioca
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1 (14.1 ounce) package double-crust pie pastry, thawed
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1 tablespoon white sugar
Directions
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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).
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Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
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Bake in the preheated oven until pastry is golden and filling is bubbling, about 40 to 45 minutes.
Nutrition Facts (per serving)
287 | Calories |
8g | Fat |
54g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 287 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 2g | 10% |
Sodium 132mg | 6% |
Total Carbohydrate 54g | 19% |
Dietary Fiber 2g | 6% |
Total Sugars 21g | |
Protein 2g | 4% |
Vitamin C 5mg | 6% |
Calcium 37mg | 3% |
Iron 1mg | 5% |
Potassium 181mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.