Skillet Apple-Rhubarb Pie

For crust: sift 2 cups of 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, 1/3 cup of flour and spices and spoon 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 hot or cooled with a dollop of whipped cream or ice cream.