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Rhubarb Meringue Pie cont.
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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-in. pie plate. Trim to
1/2 in. beyond edge of plate; flute edges. Place rhubarb in crust. Whisk the
sugar, flour, salt, egg yolks and cream; pour over rhubarb. Bake at 350° 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 and sugar is dissolved. Spread evenly over hot filling, sealing edges to
crust. Bake for 15 minutes or until meringue is golden brown. Cool on a wire rack
for 1 hour. Store in the refrigerator.
Yield: 6-8 servings.
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |