contest-winning rhubarb meringue pie

Name: Contest-Winning Rhubarb Meringue Pie
Prep time: 50 min
Cook time: 1 h 5 min
Yield: 6
Cuisine: American
Ingredients: 3/4 cup(s) all-purpose flour; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) sugar; 1/4 cup(s) shortening; 1 tablespoon(s) beaten egg; 1/4 teaspoon(s) white vinegar; 3-4 1/2 teaspoon(s) cold water; FOR THE FILLING; 3 cup(s) chopped fresh or frozen rhubarb; 1 cup(s) sugar; 2 tablespoon(s) all-purpose flour; dash(es) salt; 3 - egg yolks; 1 cup(s) heavy whipping cream; FOR THE MERINGUE; 4 teaspoon(s) plus 1/3 cup sugar, divided; 2 teaspoon(s) cornstarch; 1/3 cup(s) water; 3 - egg whites; 1/8 teaspoon(s) cream of tartar

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 6 -8

prep time 50 Min

cook time 1 Hr 5 Min

method Bake

Ingredients For contest-winning rhubarb meringue pie

3/4 c

all-purpose flour
1/4 tsp

salt
1/4 tsp

sugar
1/4 c

shortening
1 Tbsp

beaten egg
1/4 tsp

white vinegar
3-4 1/2 tsp

cold water
FOR THE FILLING
3 c

chopped fresh or frozen rhubarb
1 c

sugar
2 Tbsp

all-purpose flour
dash

salt
3

egg yolks
1 c

heavy whipping cream
FOR THE MERINGUE
4 tsp

plus 1/3 cup sugar, divided
2 tsp

cornstarch
1/3 c

water
3

egg whites
1/8 tsp

cream of tartar

How To Make contest-winning rhubarb meringue pie

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. On a lightly floured surface, roll out pastry to fit a 9-in. pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Place rhubarb in crust. Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb. Bake at 350° for 50-60 minutes or until a knife comes out clean.

2
In a small saucepan, combine 4 teaspoons sugar and cornstarch. Gradually stir in water. Bring to a boil, stirring constantly; cook for 1-2 minutes or until thickened. Cool to room temperature. 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.
3
Spread evenly over hot filling, sealing edges to crust. Bake for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Store in the refrigerator.
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