Rhubarb Cherry Pie - cooking recipe

Ingredients

2 cups chopped rhubarb
1 (21 ounce) can cherry pie filling
3/4 cup white sugar
2 1/2 teaspoons quick-cooking tapioca
1 recipe Pastry for double-crust pie (9 inches)
1 tablespoon white sugar

Preparation

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 F (200 degrees C) for 40 to 45 minutes.