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
