Deep-Dish Rhubarb-Strawberry Pie

* Exported from MasterCook *

DEEP-DISH RHUBARB-STRAWBERRY PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Sugar
1/3 c Flour, sifted
1 t Ground cinnamon
1/2 ts Ground cloves
1 lb Fresh rhubarb
1 pt Strawberries
2 tb Butter or margarine
FLAKY PASTRY II (or 1/2
-package pie crust mix)
Milk or cream
Sugar
-----FLAKY PASTRY II-----
1 1/2 c Flour, sifted
1 t Salt
1/2 c Vegetable shortening
4 tb -- Water, cold, approx

Sift flour and salt into a medium bowl; cut in
shortening with a fork or pastry blender until mixture
is crumbly. Sprinkle cold water over mixture, 1
tablespoon 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-inch pieces (You
should have 6 cups). Wash strawberries; hull and halve
(you should have 4 cups). Place both in a large bowl.
Sprinkle with sugar mixture; toss lightly to mix. Let
stand 15 minutes. Toss again.

Spoon rhubarb-strawberry filling into an 8 x 8 x
2-inch baking dish; dot with butter or margarine.

Prepare pastry. Roll out to a 10-inch square on a
lightly floured surface. Cut in 1/2-inch strips 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) for 40 minutes, or until
pastry is golden and juices bubble up. Cool. Serve
warm with vanilla ice cream, if you wish.

[ Family Circle All-Time Baking
Favorites; 1974 ]



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