Rhubarb Meringue Pie Recipe
Ingredients
| Rhubarb package | 1 , sweetened | |
| All purpose flour | 2 Tablespoon | |
| 1/2 cup plus 6 tablespoons sugar | ||
| Standard Pastry for 1-crust 8-inch pie, unbaked | ||
| Eggs | 3 , separated | |
| Salt | 1/8 Teaspoon | |
| Milk | 1/2 Cup (16 tbs) | |
| Almond extract | 1/4 Teaspoon | |
Directions
Thaw rhubarb just enough to break up solid block.
Mix with flour and 1/2 cup sugar.
Put into pie pan lined with pastry rolled 1/8 inch thick.
Beat egg yolks slightly.
Add salt, milk, and flavoring.
Pour over rhubarb mixture.
Bake in preheated very hot oven (450°F.) for 10 minutes.
Reduce heat to slow (325°F.) and bake for 30 minutes, or until filling is just set.
Cool slightly.
Beat egg whites until stiff.
Gradually add 6 tablespoons sugar, beating until very stiff.
Pile lightly on pie and spread to edge.
Bake in preheated hot oven (425°F.) for about 5 minutes.
Cool.
Mix with flour and 1/2 cup sugar.
Put into pie pan lined with pastry rolled 1/8 inch thick.
Beat egg yolks slightly.
Add salt, milk, and flavoring.
Pour over rhubarb mixture.
Bake in preheated very hot oven (450°F.) for 10 minutes.
Reduce heat to slow (325°F.) and bake for 30 minutes, or until filling is just set.
Cool slightly.
Beat egg whites until stiff.
Gradually add 6 tablespoons sugar, beating until very stiff.
Pile lightly on pie and spread to edge.
Bake in preheated hot oven (425°F.) for about 5 minutes.
Cool.
Chef
