contest-winning rhubarb meringue pie
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
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3/4 call-purpose flour
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1/4 tspsalt
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1/4 tspsugar
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1/4 cshortening
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1 Tbspbeaten egg
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1/4 tspwhite vinegar
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3-4 1/2 tspcold water
- FOR THE FILLING
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3 cchopped fresh or frozen rhubarb
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1 csugar
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2 Tbspall-purpose flour
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dashsalt
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3egg yolks
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1 cheavy whipping cream
- FOR THE MERINGUE
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4 tspplus 1/3 cup sugar, divided
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2 tspcornstarch
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1/3 cwater
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3egg whites
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1/8 tspcream of tartar
How To Make contest-winning rhubarb meringue pie
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1In 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.
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2In 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.
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3Spread 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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