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; approx
           Milk or cream
           Sugar
 
  Sift flour & salt into a med. 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.
  
  Family Circle All-Time Baking Favorites; 1974
  
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