Contest-Winning Rhubarb Meringue Pie
TOTAL TIME: Prep: 50 min. + chilling Bake: 65 min. + cooling
YIELD: 8 servings.
My husband’s grandmother was an excellent cook, but she didn’t always share her secrets. Luckily, we have her rhubarb pie recipe. I added one of my favorite crusts and a never-fail meringue. —Elaine Sampson, Colesburg, Iowa
Ingredients
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3/4 cup all-purpose flour
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1/4 teaspoon salt
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1/4 teaspoon sugar
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1/4 cup shortening
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1 tablespoon lightly beaten egg
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1/4 teaspoon white vinegar
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3 to 4-1/2 teaspoons cold water
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FILLING:
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3 cups chopped fresh or frozen rhubarb
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1 cup sugar
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3 tablespoons all-purpose flour
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Dash salt
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3 large egg yolks
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1 cup heavy whipping cream
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MERINGUE:
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4 teaspoons plus 1/3 cup sugar, divided
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2 teaspoons cornstarch
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1/3 cup water
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3 large egg whites, room temperature
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1/8 teaspoon cream of tartar
Directions
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1.
In a small 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.
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2.
On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Trim to 1/2 in. beyond edge of plate; flute edges.
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3.
Place rhubarb in crust. Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb. Bake at 350° until filling is set and the pie jiggles when gently shaken, 50-60 minutes.
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4.
Meanwhile, in a small saucepan, combine 4 teaspoons sugar and cornstarch. Gradually stir in water. Bring to a boil, stirring constantly; cook until thickened, 1-2 minutes. Cool to room temperature.
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5.
In a small 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.
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6.
Spread evenly over hot filling, sealing edges to crust. Bake until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour. Store in the refrigerator.
Nutrition Facts
1 piece: 388 calories, 19g fat (9g saturated fat), 129mg cholesterol, 131mg sodium, 50g carbohydrate (37g sugars, 1g fiber), 5g protein.
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