Strawberry-Rhubarb Meringue Pie Recipe
Strawberry-Rhubarb Meringue Pie Recipe photo by Taste of Home

Strawberry-Rhubarb Meringue Pie Recipe

Publisher Photo
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
TOTAL TIME: Prep: 45 min. Bake: 50 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 45 min. Bake: 50 min. + chilling
MAKES: 8 servings

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

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.

Directions

  1. 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. 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.
  3. 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°.
  4. 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.
  5. 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.
Originally published as Strawberry-Rhubarb Meringue Pie in Taste of Home April/May 2010, p57

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.

This recipe pairs well with a sweet white wine.

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Reviews for Strawberry-Rhubarb Meringue Pie

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 15, 2013

Delicious, fresh-tasting, and easy! I made a regular oil crust instead of the almond crust in this recipe. Otherwise I made the recipe as written, and my husband and kids love it!

MY REVIEW
Reviewed Jun. 28, 2011

I LOVE this pie! It is the best pie I have ever made! The crust is so tasty, but was hard to roll out, which was the only problem I had with making the pie. I also substituted tapioca for a thickener instead of the egg, and it turned out perfect! Thick filling, and not runny at all. I have a fresh crop of rhubarb, and I cannot wait to make this again!

MY REVIEW
Reviewed Jun. 3, 2010

I made this today..... It was delicious....The first time of making a Rhubarb pie with Meringue....Will be making this again. The crust was great also.

MY REVIEW
Reviewed May. 19, 2010

I didn't have enough time to make the crust (though I'd like to try), but I used a store-bought crust with the remainder of the recipe, and it was yummy!

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