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Leslie's Rhubarb Pie
Cut preparaton time by using frozen crusts. Use two deep dish crusts. Invert one crust over wax paper. Let thaw while making the filling. Crust will fall from the pie tin onto the wax paper, then may be used as the top crust. Pillsbury frozen crusts are recommended for homemade crust flavor and quality.

Filling:
4 c - chopped rhubarb
1 c - sugar
2 and 2/3 T - instant tapioca pudding
1/2 t - cinnamon

Preheat oven to 450.

In a large bowl, gently mix together all ingredients. Let stand for 15 minutes. Then pour into pie shell. Dot with 1 -2 T butter. Cover the pie with well pricked top or lattice. Pour a small amount of milk into a bowl. Moisten your fingers with milk, then lightly coat the pie covering. Sprinkle cinnamon on top.

Bake at 450 for 10 minutes. Reduce heat to 350 and bake for 35 - 40 minutes or until golden brown.