Strawberry Rhubarb Meringue Pie |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 15 |
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This is a nice summer treat. Fruit must be fresh, I have tried it with frozen and it did not turn out. Ingredients:
1 pie crust, uncooked |
1 lb rhubarb, diced |
1 lb strawberry, fresh, halved |
1/2 cup sugar |
1/4 cup strawberry jam |
2 tablespoons orange juice |
3 tablespoons cornstarch |
4 egg whites |
1 cup icing sugar |
Directions:
1. Preheat oven to 400 degrees Fahrenheit.
2. Pierce bottom of pie crust with a fork about 5 or 6 time; bake for 10 minutes, or until golden.
3. Cool.
4. In pan over medium-high heat, cook next 5 ingredients for 5 minutes.
5. In bowl, combine cornstarch with 3 tbsp water; add to fruit.
6. Bring to a boil. Let simmer 2 minutes; pour into pie crust.
7. In bowl of electric mixer, beat remaining ingredients 4 minutes, or until stiff peaks form; spread over hot filling.
8. Bake 3 minutes.
9. Let cool.
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