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 ]