Strawberry-Rhubarb Meringue Pie Recipe

This pie is a rite of spring at our house, and many people have enjoyed sharing it with us. We love that it's both sweet and tart, with a mild almond accent. —Jessie Grearson, Falmouth, Maine
Photo by Claudette S.
Adapted from tasteofhome.com

PREP TIME

55

minutes

TOTAL TIME

95

minutes

SERVINGS

8

servings

PREP TIME

55

minutes

TOTAL TIME

95

minutes

SERVINGS

8

servings

Adapted from tasteofhome.com

Ingredients

  • Ingredients

  • 1/2

    cup all-purpose flour

  • 1/4

    cup whole wheat pastry flour

  • 1/4

    cup ground almonds

  • 1/2

    teaspoon salt

  • 1/4

    cup cold butter, cubed

  • 2

    tablespoons cold water

  • FILLING:

  • 1

    egg, lightly beaten

  • 3/4

    cup sugar

  • 2

    tablespoons all-purpose flour

  • 1/4

    teaspoon ground Tone's® Ground Cinnamon

  • 2

    cups chopped fresh or frozen rhubarb, thawed

  • 1-1/2

    cups sliced fresh strawberries

  • MERINGUE:

  • 3

    egg whites

  • 1/4

    teaspoon almond extract

  • 6

    tablespoons sugar

Directions

Directions In a food processor, combine the all-purpose flour, pastry flour, almonds and salt; cover and pulse until blended. Add butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the egg, sugar, flour and cinnamon; stir in rhubarb and strawberries. Transfer to prepared crust. Bake at 375° for 35-40 minutes or until filling is bubbly. Place pie on a wire rack; keep warm. Reduce heat to 350°. In a large bowl, beat egg whites and extract on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. Bake for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Yield: 8 servings. Nutritional Facts 1 piece equals 255 calories, 8 g fat (4 g saturated fat), 41 mg cholesterol, 219 mg sodium, 42 g carbohydrate, 2 g fiber, 5 g protein

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