Name: Contest-Winning Rhubarb Meringue Pie
Prep time: 50 min
Cook time: 50 min
Yield: 8
Ingredients: 3/4 cup all-purpose flour -; 1/4 teaspoon salt -; 1/4 teaspoon sugar -; 1/4 cup shortening -; 1 tablespoon lightly beaten egg -; 1/4 teaspoon white vinegar -; 3 to 4-1/2 teaspoons cold water -; Filling: -; 3 cups chopped fresh or frozen rhubarb -; 1 cup sugar -; 3 tablespoons all-purpose flour -; Dash salt -; 3 large egg yolks -; 1 cup heavy whipping cream -; MERINGUE: -; 4 teaspoons plus 1/3 cup sugar, divided -; 2 teaspoons cornstarch -; 1/3 cup water -; 3 large egg whites, room temperature -; 1/8 teaspoon cream of tartar -

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Contest-Winning Rhubarb Meringue Pie

1. 3/4 cup all-purpose flour -

2. 1/4 teaspoon salt -

3. 1/4 teaspoon sugar -

4. 1/4 cup shortening -

5. 1 tablespoon lightly beaten egg -

6. 1/4 teaspoon white vinegar -

7. 3 to 4-1/2 teaspoons cold water -

8. Filling: -

9. 3 cups chopped fresh or frozen rhubarb -

10. 1 cup sugar -

11. 3 tablespoons all-purpose flour -

12. Dash salt -

13. 3 large egg yolks -

14. 1 cup heavy whipping cream -

15. MERINGUE: -

16. 4 teaspoons plus 1/3 cup sugar, divided -

17. 2 teaspoons cornstarch -

18. 1/3 cup water -

19. 3 large egg whites, room temperature -

20. 1/8 teaspoon cream of tartar -

How to cook deliciously - Contest-Winning Rhubarb Meringue Pie

1. Stage

In a small bowl, combine flour, salt and sugar; cut in shortening until crumbly. Combine egg and vinegar; sprinkle over crumb mixture. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 1 hour or until easy to handle.

2. Stage

On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Trim to 1/2 in. beyond edge of plate; flute edge.

3. Stage

Place rhubarb in crust. Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb. Bake at 350° until filling is set and the pie jiggles when gently shaken, 50-60 minutes.

4. Stage

Meanwhile, in a small saucepan, combine 4 teaspoons sugar and cornstarch. Gradually stir in water. Bring to a boil, stirring constantly; cook until thickened, 1-2 minutes. Cool to room temperature.

5. Stage

In a small bowl, beat egg whites and cream of tartar until frothy. Add cornstarch mixture; beat on high until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.

6. Stage

Spread evenly over hot filling, sealing edge to crust. Bake until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour. Store in the refrigerator.