Spiced rhubarb-strawberry pie

6 Servings

Ingredients

Quantity Ingredient
3 cups Rhubarb, cut up
1 pint Strawberries, halved
¾ cup Sugar
4 tablespoons Flour
⅛ teaspoon Salt
¼ teaspoon Pumpkin pie spice, or ground mace
2 tablespoons Butter or margarine

Directions

Pastry for 2-crust pie

Combine rhubarb, cut in ¾-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 ]

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