3 c Rhubarb, cut up 1/8 ts Salt
1 pt Strawberries, halved 1/4 ts Pumpkin pie
spice, or ground 3/4 c Sugar -mace
4 tb Flour 2 tb Butter or margarine
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 ] —–