Recipe Archives->Pies->Rhubarb Meringue 02

Rhubarb Meringue Cream Pie
Serves 8
                                                                                
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons ice water

1/4 cup sugar
3 tablespoons flour
1 tablespoon fresh lemon juice
1/2 teaspoon grated nutmeg
1 tablespoon butter, melted, cooled
2 eggs, beaten
6 stalk rhubarb, diced (about 2 1/2 pounds)

3 egg whites at room temperature
1/4 teaspoons cream of tartar
1/4 cup plus 2 tablespoons sugar
1/2 teaspoons vanilla

For the crust, pulse the flour and salt in a food processor 2-3
times. Add the shortening; process until mixture resembles coarse
crumbs, about 15 seconds. Add the ice water 1 tablespoon at a time,
pulsing, until the dough comes together. Remove dough; form into a
disk. Wrap in plastic wrap; refrigerate at least 1 hour. Roll out
the dough on a lightly floured board into an 11-inch circle. Place
the dough in a 9-inch pie pan; flute the edges. Preheat the oven
to 400 degrees.

For the filling, in a large bowl stir together the sugar, flour,
lemon juice and nutmeg until combined. Stir in the butter; add the
eggs, stirring until smooth. Stir in the rhubarb.  Pour the filling
into the prepared pie shell. Place the pie on a cookie sheet; bake
15 minutes. Reduce heat to 350 degrees; bake until center does not
jiggle, about 35 minutes. Meanwhile, for the meringue, in a large
clean bowl beat the egg whites and cream of tartar together with a
mixer on medium-high speed until foamy. Beat in the sugar, 1
tablespoon at a time, until soft and glossy, about 5 minutes. Beat
in the vanilla.  Remove the pie from the oven; let stand a few
minutes. Raise the oven temperature to 400 degrees.

Spread meringue over the pie filling, sealing to the edge of the
crust to prevent weeping or shrinking. Bake until the meringue is
golden (watch carefully), about 10 minutes. Cool pie to room
temperature. Cover; refrigerate until well set, at least 2 hours.

Printable version: rhubarb-meringue02.txt.