Tuesday, May 21, 2013

Rhubarb Cream Meringue Pie



Serves 8
Recipe from Taste of Home
Adapted and Husband-Tested in Alice’s Kitchen

Well, this pie was just downright deliciously decedent.  On the day I made this, the rhubarb was in season and local, but the weather was a bit too humid to make a meringue, however, it actually turned out quite pretty with the golden beads of sugar on top.  (Technically, meringues are to be made in dry weather so as not to have “weeping.”)  Scroll down to see step-by-step photos.  Lost River Market & Deli has everything you need to make this pie, including local rhubarb and local eggs.

1 unbaked pie shell
      Here is what you will need to have on hand to make the Perfect Pie Dough.  Make the dough and use half of it for this pie and then freeze the other half for another pie later.  Click on the link above for the recipe.
2 ½ cups all-purpose flour          
½ teaspoon salt
2 sticks unsalted butter, chilled    
½ cup ice-cold water

Filling:
3 cups chopped fresh rhubarb
1 cup sugar
2 tablespoons all-purpose flour
Dash salt
3 large egg yolks
1 cup heavy whipping cream

Meringue:
3 large egg whites, room temperature           
1/8 teaspoon cream of tartar
1/3 cup water

Directions
Preheat oven to 350°F.
On a lightly floured surface, roll out pastry to fit a 9-in. pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. 
Place rhubarb in crust. Place in the refrigerator to keep chilled while working on the next step.
Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb.
Bake at 350°F for 50-60 minutes or until a knife comes out clean.
Beat egg whites and cream of tartar until frothy. Beat on high until soft peaks form. Gradually beat in 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. 
Fill the pie shell with rhubarb and the cream mixture.
Chill while the oven preheats.
Bake for 50 to 60 minutes or until a knife comes out clean.
The filling will puff up.
Beat the egg whites until they are glossy white and stiff peaks form.
Be sure to seal the edges of the pie with the meringue or
the meringue will pull away from the edges as it bakes.
Bake another 15 minutes or until the meringue is toasty and puffy.
If you bake a meringue pie on a humid day,
the pie will weep like in the photo above.
However, your pie will still taste great
and will look as if there are little gold droplets placed atop it.




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