Wednesday, May 17, 2017

Rhubarb Meringue Pie

Rhubarb Meringue Pie
(6-8 servings)



¾ cup All-Purpose Flour
¼ tsp. Salt
¼ tsp. Sugar
¼ cup Shortening
1 tbsp. Beaten Egg
¼ tsp. White Vinegar
3-4½ tsp. Cold Water


3 cups Fresh Rhubarb, chopped
1 cup Sugar
2 tbsp. All-Purpose Flour
pinch Salt
3 Egg Yolks
1 cup Heavy Whipping Cream


4 tsp. plus 1/3 cup Sugar, divided
2 tsp. Cornstarch
1/3 cup Water
3 Egg Whites
1/8 tsp. Cream of Tartar


In a medium bowl, combine flour, salt and sugar.  Cut in shortening until crumbly.  Combine egg and vinegar together and sprinkle over crumb mixture.  Gradually add water, tossing with a fork until a ball forms.  Cover and chill for 1 hour.  On a lightly floured surface, roll out pastry to fit a 9-inch pie pan.  Trim to a ½ inch beyond edge and flute edges.  Place rhubarb evenly in the crust.  Whisk together the sugar, flour, salt, egg yolks and cream.  Pour this mixture over the rhubarb.  Bake in a pre-heated 350-degree oven for 50-60 minutes or until a knife comes out clean.  In a small saucepan, combine 4 tsp. sugar and cornstarch.  Gradually stir in water and bring to a boil stirring constantly.  Cook for 1-2 minutes or until thickened and then cool to room temperature.  In a small mixing bowl, beat egg whites and cream of tartar until frothy.  Add cornstarch mixture and beat on high until soft peaks form.  Spread evenly over hot filling sealing edges to crust.  Return to oven for 15 minutes or until meringue is golden brown.  Cool on a wire rack for 1-hour and serve.  Store in the refrigerator if not serving immediately or you have leftovers.

Note:               You can use frozen rhubarb in place of fresh.  Measure out  while frozen and then thaw, drain in a colander, not pressing liquid out.

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