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Cherry Rhubarb Pie

Cherry Rhubarb Pie 2 c. sliced rhubarb
1 (21 oz.) can cherry pie filling
3/4 c. sugar
2 1/2 tbsp. quick cooking tapioca
2 crusts for a 9-inch pie

Preheat oven to 400 degrees. In large bowl, combine the first four ingredients. Set aside for 15 minutes. Line 9-inch pan with one of the crusts, add filling and top with second crust. Flute edges of crust and add slits on top crust to allow steam to escape. Place foil around edges of crust to prevent over browning. Place pie on a cookie sheet and bake on middle rack in oven for 40 minutes. Makes 8 servings.

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