Strawberry Rhubarb Meringue Pie

This is a nice summer treat. Fruit must be fresh, I have tried it with frozen and it did not turn out.

• Ready In: 40 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 1  pie crust, uncooked
• 1  lb rhubarb, diced
• 1  lb strawberry, fresh, halved
• 1⁄2 cup sugar
• 1⁄4 cup  strawberry jam
• 2  tablespoons  orange juice
• 3  tablespoons cornstarch
• 4  egg whites
• 1  cup icing sugar

Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. Pierce bottom of pie crust with a fork about 5 or 6 time; bake for 10 minutes, or until golden.
3. Cool.
4. In pan over medium-high heat, cook next 5 ingredients for 5 minutes.
5. In bowl, combine cornstarch with 3 tbsp water; add to fruit.
6. Bring to a boil. Let simmer 2 minutes; pour into pie crust.
7. In bowl of electric mixer, beat remaining ingredients 4 minutes, or until stiff peaks form; spread over hot filling.
8. Bake 3 minutes.
9. Let cool.