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Recipe: Spiced Rhubarb-Strawberry Pie (Farm Journal recipes, 1960's)

Desserts - Pies and Tarts
SPICED RHUBARB-STRAWBERRY PIE

3 cups rhubarb, cut up
1 pint fresh strawberries, halved
3/4 cup sugar
4 tablespoons flour
1/8 teaspoon salt
1/4 teaspoon pumpkin pie spice or ground mace
2 tablespoons butter or margarine
Pastry for 1 (9-inch, 2-crust) pie with lattice top crust

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. Adjust lattice top, flute edges.

Bake in hot oven (425 degrees F) 40 minutes, or until crust is browned and juices bubble. Cool on rack.

Makes 1 (9-inch) pie
Source: Farm Journal's Complete Pie Cookbook, 1965
MsgID: 019858
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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