Recipe - Strawberry-Rhubarb Pie

One half cup Granulated sugar and firmly
packed
; brown sugar
1 tablespoon Cornstarch
1/3 cup Allpurpose flour
One half teaspoon Ground nutmeg
4 cup Rhubarb; in One half inch pieces
2 cup Thickly cut or sliced up strawberries
1 tablespoon Orange juice
2 tablespoon Butter or margarine
1 pack Prepared pie crust

In a large bowl, combine granulated sugar, brown sugar, cornstarch, flour,
nutmeg, rhubarb, strawberries and orange juice. Set aside. Prepare pastry,
put the pastry into a 9" pie pan. Pour filling into pastry shell; dot with
butter. Roll out remaining pastry and add top crust. (Or, if desired, roll
out remaining pastry, cut into Three fourths inch strips and weave a lattice top for
pie.) Bake in a 400 degrees oven until fruit is tender and crust is well
browned (about 50 minutes). If necessary, protect edges of pie with foil
strip for last 15 minutes to prevent over browning. Makes 68