Strawberry-Rhubarb Meringue Pie

Name: Strawberry-Rhubarb Meringue Pie
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 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

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

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.
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.

Nutrition Facts

1 piece: 255 calories, 8g fat (4g saturated fat), 41mg cholesterol, 219mg sodium, 42g carbohydrate (30g sugars, 2g fiber), 5g protein.

Originally published as Elegant Strawberry-Almond Rhubarb Pie in Taste of Home April/May 2010

Reviews

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Average Rating:

vj221979

Jun 2, 2016

Very good! Just right on sweet to tart. I did not make the crust though.
NH-rescue

Mar 29, 2015

Oh, my, this pie was good! Just the right amount of sweetness and it looked beautiful! We didn't have pastry flour, so we did a substitution of 2T. cornstarch and 2 T. white whole wheat flour. It was amazingly easy to roll out and very forgiving.
crankyankee

Feb 4, 2015

good
matteliz

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!
skowalyk

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!
kitchenmaid

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.
Laura.Farnell

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!