MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Deep Dish Rhubarb Strawberry Pie
Categories: Pies, Pastry, Desserts
Yield: 6 Servings

3/4 c Sugar
1/3 c Flour; sifted
1 ts Ground cinnamon
1/2 ts Ground cloves
1 lb Fresh rhubarb
1 pt Strawberries
2 tb Butter

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1 1/2 c Flour; sifted
1 ts Salt
1/2 c Shortening
4 tb Ice water (approximate)
Milk or cream
Sugar

Sift flour & salt into a medium bowl; cut in shortening with a fork
or pastry blender until mixture is crumbly. Sprinkle cold water
over mixture, 1 tb at a time; mix lightly with a fork just until
pastry holds together and leaves sides of bowl clean. Make a ball;
flatten it. Wrap dough in plastic and store in refrigerator until
ready for use.

Mix sugar, flour, cinnamon, and cloves in a bowl.

Wash rhubarb; trim ends; cut into 1" pieces. You should have
10 cups. Place in a large bowl.

Wash strawberries; hull & halve. You should have 4 cups. Place in
large bowl with the rhubarb pieces.

Sprinkle with sugar mixture; toss lightly to mix. Let stand
15 minutes. Toss again.

Spoon rhubarb-strawberry filling into an 8x8x2" baking dish; dot
with butter.

Prepare pastry. Roll out to a 10" square on a lightly floured
surface. Cut in 1/2" with a pastry wheel or knife. Weave strips
into a lattice. Cover filling. Turn ends under just enough so that
strips touch sides of baking dish. Brush lattice top with milk or
cream; sprinkle with sugar.

Bake in hot oven (425?F/220?C) for 40 minutes, until pastry is
golden and juices bubble up. Cool. Serve warm with vanilla ice
cream, if you wish.

Recipe FROM: Family Circle All-Time Baking Favorites, 1974

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