Rhubarb Meringue Pie

Name: Rhubarb Meringue Pie
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps butter or margarine; 0 teaspoons cream of tartar; 3 egg whites; 2 eggs; 79 milliliters Gold all-purpose flour; 237 milliliters Gold all-purpose flour; 946 milliliters cut-up rhubarb; 1 teaspoons salt; 79 milliliters shortening; 59 milliliters sugar; 237 milliliters sugar; 2 Tbsps cold water

Rhubarb Meringue Pie is a vegetarian dessert. One portion of this dish contains approximately 5g of protein, 13g of fat, and a total of 332 calories. This recipe serves 8. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up sugar, water, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours and 45 minutes. It will be a hit at your Mother's Day event.

Instructions

In medium bowl, mix 1 cup flour and the salt.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Bowl

Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas.

Ingredients you will need

Shortening

Peas

Equipment you will use

Blender

Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Ingredients you will need

All Purpose Flour

Water

Equipment you will use

Bowl

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Ingredients you will need

Shortening

Dough

Wrap

Equipment you will use

Plastic Wrap

Heat oven to 475F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork.

Ingredients you will need

Roll

Equipment you will use

Rolling Pin

Oven

Bake 8 to 10 minutes or until light brown; cool on cooling rack.

Equipment you will use

Wire Rack

Oven

Reduce oven temperature to 375F. In large bowl, beat 2 eggs and 1 cup sugar with electric mixer on medium speed until thickened. Stir in 1/3 cup flour and the rhubarb; pour into pie crust.

Ingredients you will need

Pie Crust

Rhubarb

All Purpose Flour

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

Oven

Cut butter into small pieces; sprinkle over pie. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning.

Ingredients you will need

Butter

Equipment you will use

Aluminum Foil

Bake 35 to 45 minutes or until filling is bubbly and rhubarb is tender. Cool pie on cooling rack while preparing meringue.

Ingredients you will need

Rhubarb

Equipment you will use

Wire Rack

Oven

In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 1/4 cup sugar, 1 tablespoon at a time, until stiff and glossy (do not underbeat).

Ingredients you will need

Cream Of Tartar