Place one refrigerated crust in 9" pie pan. Mix rhubarb & sugar & tapioca. Let stand 15 minutes.
Add pie filling to rhubarb mix. Pour into 9" crust. Add top crust. Cut several slits in crust. Crimp the edges. Sprinkle with water & sugar.
Bake 40 minutes at 400 degrees F.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.