Rhubarb Raisin Pie Recipe
Summary
Ingredients
| Pastry for Single-Crust Pie | ||
| Eggs | 3 | |
| Raisins | 1/4 Cup (16 tbs) | |
| Boiling water | ||
| Sugar | 1 Cup (16 tbs) | |
| All purpose flour | 2 Tablespoon | |
| Orange juice | 1/2 Cup (16 tbs) | |
| Rhubarb | 3 Cup (16 tbs), chopped | |
| Meringue for Pie | ||
Directions
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim to 1/2 inch beyond edge.
Flute edge high; do not prick.
Bake in 450° oven for 5 minutes.
Cool on rack.
Separate egg yolks from whites; set whites aside for meringue.
Beat egg yolks slightly.
To plump raisins, in mixing bowl cover raisins with boiling water and let stand 5 minutes; drain.
For filling, in mixing bowl combine the sugar and flour; stir in orange juice and beaten egg yolks.
Stir chopped rhubarb and raisins into sugar mixture.
Place pie shell on oven rack; pour rhubarb filling into the partially baked pastry shell.
To prevent overbrowning, cover edge of pie with foil.
Bake in 350° oven for 30 minutes.
Remove foil; bake about 25 minutes more or till filling is nearly set.
(Pie appears soft in center but becomes firm after cooling.) Make Meringue for Pie using the 3 reserved egg whites.
Spread meringue over hot filling; seal to edge.
Bake in 350° oven for 12 to 15 minutes more or till meringue is golden.
Cool before serving.
Cover; chill to store.
Line a 9-inch pie plate.
Trim to 1/2 inch beyond edge.
Flute edge high; do not prick.
Bake in 450° oven for 5 minutes.
Cool on rack.
Separate egg yolks from whites; set whites aside for meringue.
Beat egg yolks slightly.
To plump raisins, in mixing bowl cover raisins with boiling water and let stand 5 minutes; drain.
For filling, in mixing bowl combine the sugar and flour; stir in orange juice and beaten egg yolks.
Stir chopped rhubarb and raisins into sugar mixture.
Place pie shell on oven rack; pour rhubarb filling into the partially baked pastry shell.
To prevent overbrowning, cover edge of pie with foil.
Bake in 350° oven for 30 minutes.
Remove foil; bake about 25 minutes more or till filling is nearly set.
(Pie appears soft in center but becomes firm after cooling.) Make Meringue for Pie using the 3 reserved egg whites.
Spread meringue over hot filling; seal to edge.
Bake in 350° oven for 12 to 15 minutes more or till meringue is golden.
Cool before serving.
Cover; chill to store.
Chef
