How to make it

  • In medium mixing bowl combine rhubarb, sugar and cinnamon mixing well to coat.
  • Let stand for 15 minutes stirring occasionally.
  • Add pie filling, spice and tapioca to rhubarb mixture.
  • Place bottom pastry into pie dish pressing into all of the corners then add fruit.
  • Cover with remaining pastry sealing and fluting edges.
  • Bake in preheated 325 oven for 40 minutes.
  • Let cool before serving.

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