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Whole strawberries and sliced rhubarb make a delicious filling for a classic pie with a woven lattice crust. Make your own pastry, or buy premade crusts. A sprinkle of cinnamon sugar adds just the right touch.
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This recipe is by Dena Kleiman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Jonathan Reynolds and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.