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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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The unique flavor combination in this specialty pie makes it a favorite around my dinner table. The rich, creamy custard-like filling, bits of fresh rhubarb and crunchy pecan topping add a variety of textures my guests rave about.Terri Rocheleau, Mauckport, Indiana Ingredients:
1 sheet refrigerated pie pastry |
3 eggs, separated |
1 cup sugar, divided |
3 tablespoons orange juice concentrate |
1/3 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
2-1/2 cups chopped fresh rhubarb |
1/4 cup butter, melted |
1/3 cup chopped pecans |
Directions:
1. Unroll pastry into a 9-in. pie plate; flute edges.
2. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in 1/4 cup sugar, 1 tablespoon at a time, on high until stiff peaks form; set aside.
3. In a large bowl, combine egg yolks and orange juice concentrate; stir in the flour, salt and remaining sugar. Stir in rhubarb and butter. Fold in egg white mixture.
4. Pour into pastry shell; sprinkle with pecans. Bake at 375° for 15 minutes. Reduce heat to 325°. Bake 35-40 minutes longer or until center is set. Cool on a wire rack for 1 hour. Store in the refrigerator. Yield: 8 servings.
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