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DUTCH-STYLE STRAWBERRY RHUBARB PIE

pastry for single crust pie (or double if lattice top if desired)
1 1/2 cups sliced raw rhubarb
2 cup sliced fresh strawberries
1 cup sugar
5 Tbsp. flour
4 tsp. cornstarch
1/2 tsp. nutmeg
2/3 cup undiluted evaporated milk

Mix rhubarb and strawberries and place in pie shell. In medium
mixing bowl, combine sugar, flour, cornstarch and nutmeg. Gradually
add evaporated milk, stirring to mix well. Pour over fruit in
shell. Bake at 400 degrees for 25 minutes; then reduce heat to 375
degrees and bake about 35 minutes more.

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