strawberry-rhubarb meringue pie

Name: Strawberry-Rhubarb Meringue Pie
Prep time: 45 min
Cook time: 50 min
Yield: 8
Cuisine: American
Ingredients: 1/2 cup(s) all-purpose flour; 1/4 cup(s) whole wheat pastry flour; 1/4 cup(s) ground almonds; 1/2 teaspoon(s) salt; 1/4 cup(s) cold butter, cubed; 2 tablespoon(s) cold water; FOR THE FILLING; 1 - egg, lightly beaten; 3/4 cup(s) sugar; 2 tablespoon(s) all-purpose flour; 1/4 teaspoon(s) ground cinnamon; 2 cup(s) chopped fresh or frozen rhubarb, thawed; 1 1/2 cup(s) sliced fresh strawberries; FOR THE MERINGUE; 3 - egg whites; 1/4 teaspoon(s) almond extract; 6 tablespoon(s) sugar

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 8 serving(s)

prep time 45 Min

cook time 50 Min

method Bake

Ingredients For strawberry-rhubarb meringue pie

1/2 c

all-purpose flour
1/4 c

whole wheat pastry flour
1/4 c

ground almonds
1/2 tsp

salt
1/4 c

cold butter, cubed
2 Tbsp

cold water
FOR THE FILLING
1

egg, lightly beaten
3/4 c

sugar
2 Tbsp

all-purpose flour
1/4 tsp

ground cinnamon
2 c

chopped fresh or frozen rhubarb, thawed
1 1/2 c

sliced fresh strawberries
FOR THE MERINGUE
3

egg whites
1/4 tsp

almond extract
6 Tbsp

sugar

How To Make strawberry-rhubarb meringue pie

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. 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.

2
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°.
3
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.
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