Contest-Winning Rhubarb Meringue Pie
“My husband’s grandmother was an excellent cook, but she didn’t always share her secrets. Luckily, we have her rhubarb pie recipe. I added one of my favourite crusts and a never-fail meringue.” —Elaine Sampson, Colesburg, Iowa
| Servings | Prep Time | Cook Time |
| 8servings | 50minutes + chilling | 65minutes + cooling |
| Servings | Prep Time |
| 8servings | 50minutes + chilling |
| Cook Time |
| 65minutes + cooling |
Ingredients
- 3/4 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp sugar
- 1/4 cup shortening
- 1 tbsp beaten large egg room temperature
- 1/4 tsp white vinegar
- 3 to 4-1/2 tsp cold water
- FILLING:
- 3 cups chopped fresh or frozen rhubarb
- 1 cup sugar
- 3 tbsp all-purpose flour
- Dash salt
- 3 large egg yolks
- 1 cup heavy whipping cream
- MERINGUE:
- 4 tsp plus 1/3 cup sugar divided
- 2 tsp cornstarch
- 1/3 cup water
- 3 large egg whites room temperature
- 1/8 tsp cream of tartar
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- 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 dough 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° until filling is set and the pie jiggles when gently shaken, 50-60 minutes.
- Meanwhile, in a small saucepan, combine 4 teaspoons sugar and cornstarch. Gradually stir in water. Bring to a boil, stirring constantly; cook until thickened, 1-2 minutes. 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.
- Spread evenly over hot filling, sealing edges to crust. Bake until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour. Store in the refrigerator.
Recipe Notes
Nutrition Facts
1 piece: 388 calories, 19g fat (9g saturated fat), 129mg cholesterol, 131mg sodium, 50g carbohydrate (37g sugars, 1g fibre), 5g protein.
