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
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 ]