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Line a 9 inch pie pan with pastry crust. Mix the remaining ingredients, let stand for 15 minutes, then fill pie crust. This pie is excellent also with a lattice pastry crust, but do give the meringue a try. Dot the pie filling with little dabs of butter - about 2 TBSP - if you wish, but this is not necessary. Just makes a richer flavor and adds calories! Bake in a 425 degree oven for 15 minutes then reduce the oven heat to 350 degrees and bake 30 minutes longer,until the rhubarb is tender. Remove pie from the oven, and heat the oven to 400 degrees. Make a PIE MERINGUE as follows: 3 egg whites at room temperature (whites beat up to more volumn if somewhat warm) 1/4 teaspoon salt 1 teaspoon pure vanilla extract 6 TBSP granulated sugar Beat all ingredients except the sugar until frothy. Gradually add the sugar a little at a time, beating until the meringue is stiff and stands up in peaks without curling over. Place mounds of meringue around the edge of the pie, and spread to the edges to touch the crust all the way around. This helps keep the meringue from shrinking. Mound up the rest of the meringue in the center of the pie, and swirl to meet the meringue border. Bake until nicely browned on the tips of the peaks, about 10 -12 minutes. Remove from the oven and cool on a wire rack away from drafts. Refrigerate until serving. I prefer mine warmish. Its wonderful. Recipe By : YARBLADY File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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