Strawberry-Rhubarb Meringue Pie
TOTAL TIME: Prep: 45 min. Bake: 50 min. + chilling
YIELD: 8 servings.
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
Ingredients
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1/2 cup all-purpose flour
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1/4 cup whole wheat pastry flour
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1/4 cup ground almonds
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1/2 teaspoon salt
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1/4 cup cold butter, cubed
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2 tablespoons cold water
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FILLING:
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1 large egg, lightly beaten
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3/4 cup sugar
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2 tablespoons all-purpose flour
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1/4 teaspoon ground cinnamon
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2 cups chopped fresh or frozen rhubarb, thawed
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1-1/2 cups sliced fresh strawberries
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MERINGUE:
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3 large egg whites
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1/4 teaspoon almond extract
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6 tablespoons sugar
Directions
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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.
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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.
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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°.
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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.
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5.
Bake for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.
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