Ingredients
- 3 rhubarb
- 300 gr strawberries
- 150 gr sugar -mace
- 32 gr flour
- 28 gr butter
- 1 gr pumpkin pie
- 1 gr salt
Pastry for 2-crust pie Combine rhubarb, cut in 2 cm pieces, and strawberries in a bowl. Sprinkle on sugar, flour, salt, and pumpkin pie spice; mix gently Turn into pastry lined 23 cm 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 ] ----
