NEVER TOUGH PIE CRUST:

2 tbsp. butter
1 c. flour
1/4 c. (scant) cold milk
6 tbsp. Crisco (yellow)
1/8 tsp. salt

Cut flour into butter and Crisco. Add the milk and mix until all the flour is moist. Divide in half and roll out.

PIE FILLING:

1 1/2 c. rhubarb, diced
1 1/2 c. apples, sliced
1/2 tsp. cinnamon
1 (3 oz.) pkg. strawberry gelatin
1 c. sugar
1/4 c. flour
1/4 c. melted butter

Arrange rhubarb and apples in pie shell, sprinkle with dry gelatin. Combine remaining ingredients. Sprinkle on top of pie. Cover with top crust and bake for 55 minutes at 350 degrees.