Rhubarb Meringue Pie
Yield
1 PiePrep
40 minCook
24 minReady
64 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | cup |
all-purpose flour
sifted |
|
| ⅓ | cup |
vegetable shortening
|
*
|
| 5 | tablespoons |
water
cold |
|
| 1 | pinch |
salt
|
*
|
| Filling | |||
| 2 ½ | cups |
rhubarb
cut into 1-inch pieces |
*
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 2 | each |
egg yolks
|
*
|
| ⅓ | cup |
orange juice
|
|
| 1 | x |
orange zest
from one orange |
*
|
| 1 | tablespoon |
butter
|
|
| Meringue | |||
| 2 | each |
egg whites
|
*
|
| 4 | tablespoons |
sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 237 | ml |
all-purpose flour
sifted |
|
| 79 | ml |
vegetable shortening
|
*
|
| 75 | ml |
water
cold |
|
| 1 | pinch |
salt
|
*
|
| Filling | |||
| 591 | ml |
rhubarb
cut into 1-inch pieces |
*
|
| 45 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 2 | each |
egg yolks
|
*
|
| 79 | ml |
orange juice
|
|
| 1 | x |
orange zest
from one orange |
*
|
| 15 | ml |
butter
|
|
| Meringue | |||
| 2 | each |
egg whites
|
*
|
| 6E+1 | ml |
sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
Directions
To make pastry, sift flour and salt and cut in shortening until mixture resembles coarse crumbs.
Add water and work with a fork until mixture holds together. Wrap in plastic wrap and refrigerate for 10 minutes.
Roll pastry and fit into a 9-inch pie plate. Prick with a fork and bake at 400℉ (200℃) for 10 minutes.
For filling, sift sugar and flour together and add rhubarb. Cook slowly until mixture thickens, stirring constantly. Stir in egg yolk and cook 1 minute longer.
Remove from heat and add orange juice, rind and butter. Cool and pour into baked pastry shell.
Meringue:
Beat egg whites until frothy. Add sugar by the tablespoon, beating until stiff. Add vanilla.
Spread meringue over the pie and return to 350℉ (180℃) oven for 10 to 12 minutes, or until lightly browned.
