Apple Rhubarb Pie

Preheat the oven to 375°F (190°C). Position the pie shell in a 9-inch pie dish, ensuring it sits evenly on the bottom and sides.

Combine the rhubarb slices, sugar, cinnamon, apple pie spice, and instant tapioca in a large bowl, stirring until the rhubarb is evenly coated and the tapioca is distributed throughout.

Empty the canned apple pie filling into the bowl with the rhubarb mixture and fold gently until all ingredients are combined.

Pour the apple-rhubarb filling into the prepared pie shell, spreading it evenly and mounding it slightly in the center.

Unroll the top crust and carefully place it over the filling, pressing the edges to seal them with the bottom crust; trim excess dough with a knife or kitchen shears.

Cut 4–5 small slits in the top crust to allow steam to escape during baking.

Place the pie on a baking sheet to catch any drips and bake in the preheated 375°F oven for 50 minutes, until the crust is golden brown and filling begins to bubble through the vents.

Remove the pie from the oven and allow it to cool on a wire rack for at least 15 minutes before slicing to allow the filling to set.