Cherry Rhubarb Pie

May writes:

Since I don't really have any Thanksgiving recipes of my own, this year I went out to try and find something new.  After looking around online for a while, I managed to slap together a simple, easy cherry rhubarb pie!!!

May's Cherry Rhubarb Pie

First, preheat the oven to 400 degrees.  Then take:

2 cups chopped rhubarb
1 (21 ounce) can cherry pie filling
3/4 cup white sugar
2 1/2 teaspoons quick-cooking tapioca (to help thicken the filling)

Put all of the ingredients together in a big bowl and let it sit for fifteen minutes.  Pour it into an unbaked pie shell (I used Millie's pie crust recipe; see below).  Cover it with a second pie crust (I did mine in a lattice pattern), brush the pie crust with a little milk, sprinkle some sugar on top.  I baked it for 40 minutes, which in my oven burned the edges a little; I would recommend baking for about 35 minutes and then checking to see if it needs a little more time.

Let it cool, and enjoy!  It sure looks beautiful, I can't wait to try it!!!