fresh sliced strawberries
fresh cut rhubarb
1/2 to 3/4 c. sugar
2 tbsp. all-purpose flour
butter
2 prepared pie crusts

Fit bottom crust into (9-inch) pie pan. Cover bottom of crust with strawberries. Fill to top with rhubarb. Sprinkle sugar over top. Sprinkle flour over top. Dot with butter. Cover with top crust and flute edges. Bake at 475°F for 15 minutes. Reduce temperature to 350°F and bake for 40 minutes longer.

Submitted by: Madeleine Brenner