Contest-Winning Rhubarb Meringue Pie

READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make a pie crust: In a 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 chill for 1 hour or until easy to handle.
  • On a lightly floured surface, roll out pastry to fit a 9-in. pie plate. Trim to 1/2 inches beyond edge of plate; flute edges.
  • Place rhubarb in crust. Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb. Bake at 350° for 50-60 minutes or until a knife comes out clean.
  • In a small saucepan, combine 4 teaspoons sugar and cornstarch. Gradually stir in water. Bring to a boil, stirring constantly; cook for 1-2 minutes or until thickened. Cool to room temperature.
  • 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.
  • Spread evenly over hot filling, sealing edges to crust. Bake for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Store in the refrigerator. Yield: 6-8 servings.
  • Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
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