Skillet Apple-Rhubarb Pie

Crust:

• 2 cups Flour
• 3 teaspoons Baking powder
• 1 teaspoon Salt
• 1/3 cup Shortening
• 1 cup Milk ( approximately )

Filling:

• 4 cups chopped rhubarb
• 2 cups chopped apples
• 2 cups Sugar
• 1/3 cup Flour
• 1 teaspoon Mace
• 3 tablespoons Butter
• Extra milk and sugar

For crust: sift flour, baking powder and salt into bowl. cut in shortening and add enough milk to make a soft, workable dough. Knead briefly on a floured surface and form into a smooth ball. Roll out into a 14 inch circle. Lightly grease a heavy 10 inch ovenproof skillet, preferably cast iron .

Lift dough into skillet, letting excess hang over sides. Combine chopped fruit, sugar and mace and place into crust. dot with butter. fold up overhang over fruit, leaving center uncovered.Brush crust with milk and sprinkle with sugar. Bake in a 400 oven 50 minutes or fruit is tender. May cover with foil if browning to fast. Serve cooled or warm.