Title: Spiced Rhubarb-Strawberry Pie
Categories: Fruit Pie Dessert
Yield: 6 Servings

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 or margarine

Pastry for 2-crust pie

Combine rhubarb, cut in 3/4-inch pieces, and strawberries in a bowl. Sprinkle on sugar, flour, salt, and pumpkin pie spice; mix gently Turn into pastry lined 9-inch pie pan. Dot with butter. Adjuct lattice top, flute edges. Bake in hot oven (425 F) 40 minutes, or until crust is browned and juices bubble. Cool on rack.

[ FARM JOURNAL's Complete Pie Cookbook; 1965 ]

previous

next