Thursday, May 6, 2010
Strawberry Rhubarb Meringue Pie
Mmm, mmmm, mmmmmm, mmmmm, that tastes good! I recently made this yummy pie to share at my mom's group and made an extra for my hubby to enjoy. He told me later it had to be "right up there as his favorite pie". Here is the recipe so you can all enjoy too.
1/2 cup all-purpose flour
1/4 cup whole wheat pastry flour
1/4 cup ground almonds
1/2 tsp. salt
1/4 cup cold butter
2 tablespoons cold water
*Note, I did not use the crust recipe as I am allergic to almonds. I do think it would be good though.
1 egg, beaten
3/4 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 cups chopped fresh or frozen rhubarb, thawed
1-1/2 cups sliced fresh strawberries
3 egg whites
1/4 teaspoon almond extract
6 tablespoons sugar
In a food processor, combine the all-purpose flour, pastry flour, almonds and salt; cover and pulse until blended. Add butter; cover pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball.
Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the egg, sugar, flour and cinnamon; stir in rhubarb and strawberries. Transfer to prepared crust. Bake at 375 degrees for 35-40 minutes or until filling is bubbly. Remove pie from oven and place on wire rack; keep warm. Reduce heat to 350 degrees.
In a large bowl, beat egg whites and extract on medium speed until soft peaks form. Gradually beat in sugar, 1 Tbsp. at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. Bake for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.
I found it super easy to make and was so, so good. Enjoy!
Nutrition Facts: 1 piece equals 255 calories, 8 g fat, 41 mg cholesterol, 219 mg sodium, 42 g carbohydrate, 2 g fiber, 5 g protein.