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Strawberry-Rhubarb Meringue Pie

 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: 45 min. Bake: 50 min. + chilling


  • 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 cinnamon
  • 2 cups chopped fresh or frozen rhubarb, thawed
  • 1-1/2 cups sliced fresh strawberries
  • 3 egg whites
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 6 tablespoons sugar


  • 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.

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