Rhubarb Party Pie
Print recipe| Serves | 6 |
| Inspiration | Grammy's Recipe |
Ingredients
- 1/2 Recipe Crisco pastry
- 2 Cups cut up rhubarb
- 2/3 cups white sugar
- 2 Tbsp all purpose flour
- 2 egg yolks
- 1 Tbsp water
- 1 Tbsp lemon juice
- 1/8 Tsp salt
Meringue
- 2 egg whites
- 1/4 cup white sugar
- 1/2 Tsp cream of tartar
Directions
|
Line an 8 inch (small) pie plate with pastry (I use a 1/2 recipe of my Crisco pastry). Flute the edges and fill with 2 cups of cut up rhubarb. Combine the white sugar, flour, egg yolks, water, lemon juice and salt. Mix well and pour over the rhubarb evenly.  | |
| Custard | |
|
Bake at 400 deg F for 10 minutes and then reduce the heat to 350 deg F and bake another 25 - 30 minutes or until the custard is set.  | |
| Meringue | |
| Beat egg whites until frothy in a large bowl. Add cream of tartar and continue to beat until whites form soft peaks. Add sugar gradually, 1 tablespoon (15 mL) at a time, beating constantly until sugar is dissolved and whites hold stiff, glossy peaks. (Hint: Use a glass or metal bowl to beat the eggs; plastic bowls can have a greasy film which can prevent foaming) | |
|
Take the pie out of the oven and place the meringue in glops on the pie, swirling it to make attractive peaks. Spread meringue right to the edge of the pile to seal the crust all around. (This will prevent the meringue from shrinking while baking.)  | |
|
Bake in a 350 deg F oven for about 8 - 12 minutes until meringue is set and the tips are lightly browned. Let pie cool at room temperature before serving.  | |