| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables, Pies/pastry, Desserts |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 ] Posted to MealMaster
Recipes List, Digest #158
Date: Thu, 6 Jun 1996 23:28:16 -0400
From: BobbieB1@aol.com
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