Distinctive Rhubarb Pie Recipe
Ingredients
| Eggs | 3 , separated | |
| Sugar | 1/4 Cup (16 tbs) | |
| 1 /4 cup soft butter or margarine | ||
| 3 tablespoons frozen orange juice concentrate | ||
| Salt | 1/4 Teaspoon | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| 2-1/2 cups rhubarb, cut in-2 inch pieces | ||
| Pecans | 1/3 Cup (16 tbs), chopped | |
| 1 unbaked 9-inch pie shell | ||
Directions
Beat egg whites in a bowl until stiff.
Gradually add 1/4 cup sugar, beating well after each addition.
Add butter or margarine and orange juice concentrate to egg yolks; beat thoroughly.
Add 1 cup sugar, flour, and salt; beat well.
Add rhubarb to the yolk mixture; stir well.
Gently fold in the beaten egg whites (meringue).
Pour into unlined pie shell; sprinkle with pecans.
Bake on bottom rack of oven at 375 degrees for 15 minutes.
Reduce heat to 325 degrees; bake 45 to 50 minutes more.
Let cool on rack.
Gradually add 1/4 cup sugar, beating well after each addition.
Add butter or margarine and orange juice concentrate to egg yolks; beat thoroughly.
Add 1 cup sugar, flour, and salt; beat well.
Add rhubarb to the yolk mixture; stir well.
Gently fold in the beaten egg whites (meringue).
Pour into unlined pie shell; sprinkle with pecans.
Bake on bottom rack of oven at 375 degrees for 15 minutes.
Reduce heat to 325 degrees; bake 45 to 50 minutes more.
Let cool on rack.
Chef
