2 cups halved strawberries
1 cup sugar
4-1/2 T flour
1/4 t pumpkin pie spice
2 T butter
Make pastry for 9" pie plus enough dough for lattice work top. Fill shell with fruit and pour over the mixture of sugar, flour, and spice. Top with bits of the butter and put lattice work crust on top. Brush top crust with milk and sprinkle a little cinnamon and sugar on. Bake at 400 about 40 minutes or until juice begins to bubble well. Serve warm.
Delicious for all rhubarb lovers and great with ice cream!
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