Rhubarb Orange Custard Pie

Recipe by Busdav
READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    pastry dough, for 1-crust pie
  • 3
    eggs, separated plus
  • 1
    egg white
  • 1 14
    cups sugar
  • 14
    cup softened butter or 1/4 cup margarine
  • 3
    tablespoons frozen orange juice concentrate
  • 14
    cup flour
  • 14
    teaspoon salt
  • 2 12
    cups rhubarb, cut in 1/2-inch pieces
  • 1
    cup chopped nuts

DIRECTIONS

  • Beat the egg whites until stiff.
  • Add ¼ cup sugar gradually beating well after each addition.
  • Add butter and OJ concentrate to the egg yolks and beat thoroughly.
  • Add remaining 1 cup sugar, flour and salt.
  • Beat well.
  • Add rhubarb to the egg yolk mixture and stir well.
  • Gently fold in meringue mixture.
  • Pour into unbaked 9" pie shell and sprinke with nuts.
  • Set on a drip pan, cover with foil and bake 30 min at 400 degrees.
  • Remove foil and bake until set 10-20 minutes more.