1 pastry for double crust deep dish pie. Line the pie dish with one pastry leaving some overhang on edge for sealing. (4 or 5 stalks rhubarb) about 2 1/2 cups thinly sliced and diced rhubarb,(3 large apples) about 3 1/2 cups thinly sliced apples, (20 large strawberries) about 1 3/4 cups quartered strawberries, 1 t. cinnamon, 1 heaping T. cornstarch, 1 (3oz.) pkg strawberry gelatin (regular), 1/2 t. salt, 1 1/2 cups sugar, 1/4 cup flour, 1 T. melted butter and about 1/2 t. melted butter for top of crust.
In a big mixing bowl blend rhubarb, apples, and strawberries. Pour melted butter over fruit and mix. In a medium bowl mix 1 1/2 cups sugar, cinnamon, gelatin, cornstarch, salt, and flour combining thoroughly. Pour this dry mixture into bowl of fruit and blend together stirring about 2 minutes. Empty into a unbaked pie shell. Cover with top crust and seal. Brush a thin layer of butter on the top crust and poke 8 - 10 holes with a fork for venting. Place on a jelly roll style pan to catch any bubbling over. Bake for 65 minutes @ 375 degrees. Cool and refrigerate until ready to serve.