This is the kind of pie you bake when you have a garden, and that is exactly what the Shaker women did at their village in Canterbury, New Hampshire. This recipe comes from Seasoned with Grace; My Generation of Shaker Cooking, by Eldress Bertha Lindsay.
1 generous cup of rhubarb, cut up
1 generous cup of strawberries, sliced
A pinch of salt
1 cup sugar
2 generous tbl. cornstarch or tapioca
Butter
Unbaked pie shell (additional crust for top is optional)
Mix rhubarb, berries, and salt. Mix sugar and cornstarch together and add to berries. Put in pie shell. Dot with butter.
Bake at 400° for 10 minutes, than continue baking at 375° for another 45 minutes or until done.
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