* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: GLAZED STRAWBERRY-RHUBARB PIE
 Categories: Pies, Fruits
      Yield: 6 servings
  1 1/4 c  Sugar
    1/8 ts Salt
    1/3 c  Flour
      2 c  Fresh strawberries
      2 c  Fresh rhubarb, cut in 1"
           -pieces
      2 T  Butter or margarine
      1 T  Sugar
      1    Pastry for 2-crust pie
  Combine 1 1/4 cup sugar, salt, and flour. Arrange half the
  strawbwerries and rhubarb in a pastry-lined 9 inch pie pan. Sprinkle
  with half the sugar mixture.  Repeat with remaining fruit and sugar
  mixture. Dot with butter. Install top crust and flute edges to make
  high-standing rim. Brush top of pie with cold water and sprinkle on 1
  tablespoon sugar. Cut steam vents in top crust. Bake in hot oven (425
  F) 40 to 50 minutes or until rhubarb is tender and crust is browned.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: DEEP-DISH RHUBARB-STRAWBERRY PIE
 Categories: Pies
      Yield: 8 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 T  Butter or margarine
           FLAKY PASTRY II (or 1/2
           -package pie crust mix)
           Milk or cream
           Sugar
MMMMM----------------------FLAKY PASTRY II---------------------------
  1 1/2 c  Flour, sifted
      1 ts Salt
    1/2 c  Vegetable shortening
      4 T  ;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.
MMMMM
... Sincerely yours Gigi
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