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Strawberry-Rhubarb Meringue Pie Recipe

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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

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Ingredients

  • FILLING:
  • 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
  • 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

Details

Servings 8
Preparation time 55mins
Cooking time 95mins
Adapted from tasteofhome.com

Preparation

Step 1

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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