Rhubarb Meringue Pie

By BCVH

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Ingredients

• Filling:
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1/4 cup shortening
• 1 tablespoon beaten egg
• 1/4 teaspoon white vinegar
• 3 to 4 1/2 teaspoons cold water
• 3 cups chopped fresh or frozen rhubarb
• 1 cup sugar
• 2 tablespoons all-purpose flour
• Dash salt
• 3 egg yolks
• 1 cup heavy whipping cream
• Meringue:
• 4 teaspoons plus 1/3 cup sugar, divided
• 2 teaspoons cornstarch
• 1/3 cup water
• 3 egg whites
• 1/8 teaspoon cream of tartar

Details

Servings 6

Preparation

Step 1

In a bowl, combine flour, salt and sugar; cut in shortening until crumbly. Combine egg and vinegar; sprinkle over crumb mixture. Gradually add water, tossing with a fork until a ball forms. Cover and chill for 1 hour or until easy to handle.

On a lightly floured surface, roll out pastry to fit a 9 inch pie plate. Trim to 1/2 inch beyond edge of plate; flute edges. Place rhubarb in crust. Whisk the sugar, flour, salt, egg yolks and cream; pour over the rhubarb. Bake at 350 degrees for 50-60 minutes or until a knife comes out clean.

In a small saucepan, combine 4 teaspoons sugar and cornstarch. Gradually stir in water. Bring to a boil, stirring constantly; cook for 1-2 minutes or until thickened. Cool to room temperature. In a small mixing bowl, beat egg whites and cream of tartar until frothy. Add cornstarch mixture; beat on high until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form.

Spread evenly over hot filling, sealing edges to crust. Bake for 15 minutes or until meringue is golden brown. Cool on wire rack for 1 hour. Store in the refrigerator.