Friday, April 26, 2013

Rhubarb Meringue Pie

Prep : 50 minutes + chilling    Bake : 65 minutes + cooling  Makes 6 to 8 servings

3/4            cup all-purpose flour
1/4            teaspoon salt
1/4            teaspoon sugar
1/4            cup shortening
1               tablespoon beaten egg
1/4            teaspoon white vinegar
4               teaspoons cold water

3              cups chopped fresh or frozen rhubarb
1              cup sugar
2              tablespoons all-purpose flour
             **Dash salt **
3              egg yolks
1              cup heavy whipping cream
 4             teaspoons plus 1/3 cup sugar , divided
2              teaspoons cornstarch
1/3           cup water
3              egg whites
1/8           teaspoon cream of tartar

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.
2 .        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.
3 .        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.
4 .        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.
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.
6 .        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. Yield: 6-8 servings.
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

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