Description:

This pie recipe comes from a 1948 cookbook - probably the same one your grandmother used!

Source:

Joyce Anderson

Serves/Makes:1 9-inch pie

Ingredients

• 1-1/4 cups (300 ml) sugar
• 1/4 cup (60 ml) flour
• 1 cup (225 ml) fresh strawberries
• 2 cups (475 ml) diced rhubarb
• 1 recipe pastry
• 2 tbsp (30 ml) butter

Preparation

• Sift sugar and flour together, combine 3/4 of it with fruit.
• Line pie pan with pastry.
• Sprinkle remaining dry mixture over bottom and add filling.
• Dot with butter and arrange pastry strips over top in lattice design.
• Bake in hot oven, 425 degrees (225 C.) F. for 10 minutes.
• Reduce to moderate 350 degrees (175 C.) F. and bake 30 minutes longer or until fruit is tender.

Comments

It is suggested that you could alter this and add pineapple along with the strawberries and rhubarb. Sounds good to me!