INGREDIENTS

INSTRUCTIONS

(serves 6 to 8)  Pre-heat the oven to 400-F degrees. Lightly grease an
oven-proof  10-inch heavy skillet, and set aside.  Sift together two
cups of the flour, the baking powder, and one  teaspoon of the salt in
a large mixing bowl. Add the shortening and  use two knives or a pastry
blender to cut the shortening into the dry  ingredients. Add the milk
and blend again to form a soft dough.  Turn the dough out onto a
lightly floured surface and knead gently to  finish blending. Roll out
the dough into a 14-inch wide circle. Lift  the dough and place it in
the prepared skillet, letting the excess  extend well over the sides.
Blend together the rhubarb, apples, sugar, remaining 1/3 cup of flour,
mace, and remaining one-quarter teaspoon of salt in a mixing bowl.
Pile the fruit mixture into the dough-lined skillet and dot with the
butter.  Fold the excess dough toward the center of the pie, leaving
the  middle open and uncovered with dough.  Brush the top of the pie
lightly with milk and sprinkle with sugar.  Bake for 50 minutes, or
until the fruit is tender. About 40 minutes  into baking, cover the top
of the pie loosely with aluminum foil so  as to keep the top of the pie
from becoming too dark.  Serve warm, topped with freshly whipped cream
of vanilla ice cream, if  desired.  Happy Baking from The Cook &
Kitchen Staff at Recipe-a-Day!  http://www.recipe-a-day.com You know
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 665
Calories From Fat: 170
Total Fat: 19.1g
Cholesterol: 24.9mg
Sodium: 1359.4mg
Potassium: 504.3mg
Carbohydrates: 119g
Fiber: 5.2g
Sugar: 74.1g
Protein: 8.8g