3 c Rhubarb; cut up
1 pt Strawberries; halved
3/4 c Sugar
4 tb Flour
1/8 ts Salt
1/4 ts Pumpkin pie spice or
- ground mace
2 tb Butter
Pastry; for 2-crust pie
Combine rhubarb, cut in 3/4" pieces, and strawberries in a bowl.
Sprinkle on sugar, flour, salt, and pumpkin pie spice; mix gently.
Turn into pastry lined 9" pie pan. Dot with butter. Adjust lattice
top, flute edges. Bake in hot oven (425 F) for 40 minutes, or until
crust is browned and juices bubble. Cool on rack.
Recipe by Farm Journal's Complete Pie Cookbook, 1965
