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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Contest-Winning Rhubarb Meringue Pie Recipe

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This recipe for Contest-Winning Rhubarb Meringue Pie is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup all-purpose flour
1/4 tsp salt
1/4 tsp sugar
1/4 cup shortening
1 T beaten egg
1/4 tsp white vinegar
3 to 4-1/2 tsp cold water
Filling:
3 cups chopped fresh or frozen rhubarb
1 cup sugar
2 T all-purpose flour
Dash salt
3 egg yolks
1 cup heavy whipping cream
Meringue:
4 tsp plus 1/3 cup sugar, divided
2 tsp cornstarch
1/3 cup water
3 egg whites
1/8 tsp cream of tartar
Directions:
Directions:
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 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 pan.
Trim to 1/2 in beyond edge of plate; flute edges.
Place rhubarb in crust.
Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb.
Bake at 350º for 50-60 minutes or until a knife comes out clean.
In a small saucepan, combine 4 tsp sugar and cornstarch.
Gradually stir in water.
Bring to a boil, stirring constantly; cook for 1 - 2 min 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 T 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 min or until meringue is golden brown.
Cool on a wire rack for 1 hour.
Store in refrigerator.
Number Of Servings:
Number Of Servings:
6-8 servings
Preparation Time:
Preparation Time:
50 minutes + chilling Bake: 65 minutes _ cooling

 

 

 

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