Print Options

Back to Strawberry-Rhubarb Meringue Pie >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine
Reviews

Select reviews >

Strawberry-Rhubarb Meringue Pie

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

8 ServingsPrep: 55 min. Bake: 40 min. + chilling

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 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

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.

2 of 2

Strawberry-Rhubarb Meringue Pie (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.