Rhubarb Meringue Pie
Here's a light and lovely springtime treat. Too bad we have had freezing rain all day and the parking lot is like a skating rink. Oh well, I will just have to close my eyes and dream.
6 to 8 servings
1 hour - 30 minutes prep time
Pies always look lovely before you actually cut them, don't they? After that it's touch-and-go. The filling here is a bit inclined to ooze, but better that than too thick and gummy. But it doesn't make it particularly photogenic.
single pie crust for 9" pie pan
4 cups finely chopped rhubarb
1 cup sugar
1/2 teaspoon grated nutmeg
1/4 cup water
pinch of salt
1/3 cup flour
1/3 cup water
3 extra-large egg yolks
3 extra-large egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
Prepare the pie crust, roll it out and fit it to your pie plate, and prick it all over with a fork. Bake it at 400°F for 10 minutes, until very lightly browned. Reduce the heat to 350°F.
Meanwhile, trim the rhubarb and chop it finely. Put it in a large pot with the sugar, the nutmeg, the 1/4 cup of water and salt. Bring to a boil, then simmer, stirring frequently, until it is tender and starts to disintegrate.
Mix the flour and remaining water to a smooth paste in a bowl, then beat in the egg yolks. Remove the pan of rhubarb from the stove, and begin mixing small amounts of rhubarb into the egg yolk mixture. When it is about half rhubarb, begin stirring the egg mixture back into the pot of rhubarb, a spoonful at a time. When it is all in, return the pot to the stove and continue cooking it over medium-low heat, until thickened. This will take seconds rather than minutes - don't overdo it.
Allow both the pie crust and the filling to cool somewhat. However, while they are both still warm, spread the filling into the pie crust.
Beat the egg whites with the cream of tartar and sugar until very stiff. Spread the meringue over the pie. Bake the pie at 350°F for 10 to 12 minutes, until the meringue is golden brown. Let cool completely before serving.
6 to 8 servings
1 hour - 30 minutes prep time
Pies always look lovely before you actually cut them, don't they? After that it's touch-and-go. The filling here is a bit inclined to ooze, but better that than too thick and gummy. But it doesn't make it particularly photogenic.
single pie crust for 9" pie pan
4 cups finely chopped rhubarb
1 cup sugar
1/2 teaspoon grated nutmeg
1/4 cup water
pinch of salt
1/3 cup flour
1/3 cup water
3 extra-large egg yolks
3 extra-large egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
Prepare the pie crust, roll it out and fit it to your pie plate, and prick it all over with a fork. Bake it at 400°F for 10 minutes, until very lightly browned. Reduce the heat to 350°F.
Meanwhile, trim the rhubarb and chop it finely. Put it in a large pot with the sugar, the nutmeg, the 1/4 cup of water and salt. Bring to a boil, then simmer, stirring frequently, until it is tender and starts to disintegrate.
Mix the flour and remaining water to a smooth paste in a bowl, then beat in the egg yolks. Remove the pan of rhubarb from the stove, and begin mixing small amounts of rhubarb into the egg yolk mixture. When it is about half rhubarb, begin stirring the egg mixture back into the pot of rhubarb, a spoonful at a time. When it is all in, return the pot to the stove and continue cooking it over medium-low heat, until thickened. This will take seconds rather than minutes - don't overdo it.
Allow both the pie crust and the filling to cool somewhat. However, while they are both still warm, spread the filling into the pie crust.
Beat the egg whites with the cream of tartar and sugar until very stiff. Spread the meringue over the pie. Bake the pie at 350°F for 10 to 12 minutes, until the meringue is golden brown. Let cool completely before serving.
0 Response to "Rhubarb Meringue Pie"
Post a Comment