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(Serves 6 to 8)
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Pre-heat the oven to 400-F degrees.
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Lightly grease an oven-proof 10-inch heavy skillet, and set aside.
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Sift together two c. of the flour, the baking pwdr, and one tsp.
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of the salt in a large mixing bowl.
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Add in the shortening and use two knives or possibly a pastry blender to cut the shortening into the dry ingredients.
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Add in the lowfat milk and blend again to create a soft dough.
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Turn the dough out onto a lightly floured surface and knead gently to finish blending.
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Roll out the dough into a 14-inch wide circle.
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Lift the dough and place it in the prepared skillet, letting the excess extend well over the sides.
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Blend together the rhubarb, apples, sugar, remaining 1/3 c. of flour, mace, and remaining one-quarter tsp.
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of salt in a mixing bowl.
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Pile the fruit mix into the dough-lined skillet and dot with the butter.
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Fold the excess dough toward the center of the pie, leaving the middle open and uncovered with dough.
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Brush the top of the pie lightly with lowfat milk and sprinkle with sugar.
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Bake for 50 min, or possibly till the fruit is tender.
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About 40 min into baking, cover the top of the pie loosely with aluminum foil so as to keep the top of the pie from becoming too dark.
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Serve hot, topped with freshly whipped cream of vanilla ice cream, if you like.
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