Strawberry Rhubarb Meringue Pie Recipe

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Strawberry Rhubarb Meringue Pie
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Ingredients
19
Count
Nutrition
436
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Roll out the dough 1/8-inch thick on a floured surface and fit into a 9-inch pie plate. Crimp the edge decoratively and prick the bottom with a fork. Chill for 30 minutes.
  2. Preheat oven to 425 degrees F.
  3. Line the shell with waxed paper and fill the paper with raw rice. Bake in the lower third of the oven for 15 minutes. Remove the rice and paper carefully and brush the shell with the egg wash. Bake the shell for 15 minutes more, or until golden. Let it cool on a rack. The shell can be made 1 day ahead and stored, covered loosely, in a cool, dry place.
  4. In a large bowl let the rhubarb macerate with 3/4 cup of the granulated sugar for 1 hour. In a saucepan combine the rhubarb mixture with the cinnamon and cloves and bring to a bowl. Simmer, stirring occasionally, until the rhubarb is almost tender. Add the strawberries and simmer, stirring, until the rhubarb is tender.
  5. In a small bowl combine the cornstarch and the liqueur and add to the rhubarb mixture, stirring. Cook over moderately low heat until thickened. Transfer the filling to a bowl and let it cool. Chill, covered, overnight.
  6. Preheat the oven to 350 degrees F.
  7. In a bowl with an electric mixer beat the egg whites until foamy. Add the cream of tartar and salt and beat until the whites hold soft peaks. Beat in the remaining 1 cup granulated sugar, a little at a time, and beat until the whites hold stiff peaks. Beat in the vanilla and transfer 1/3 of the meringue to a pastry bag fitted with a decorative tip.
  8. Spoon the filling into the shell and spread the remaining meringue over it, smoothing the top. With the tip of a small knife, score the top, forming a latticework pattern. With the pastry bag, pip meringue over the top of the pie, following the lattice design.
  9. Sift the confectioners? sugar over the pie and bake it on a baking sheet in the middle of the oven to 10 minutes. Put the pie under a preheated broiler about 4 inches from the heat until golden.
  10. Pate Brisee:
  11. In a bowl, blend the flour, butter, shortening, and salt until the mixture resembles meal. Add the water, tossing with a fork and adding more water if necessary to form a soft by not sticky dough. Form the dough into a ball, dust it with flour, and chill, wrapped in wax paper, for 1 hour. The dough can be made 2 days ahead and kept refrigerated, wrapped in plastic wrap. It can be frozen for 1 month, wrapped in plastic wrap and foil.
  12. Yield: dough for 1 single-crust 9-inch pie.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 436.09 Kcal (1826 kJ)
Calories from fat 57.17 Kcal
% Daily Value*
Total Fat 6.35g 10%
Cholesterol 5.7mg 2%
Sodium 139.14mg 6%
Potassium 374.48mg 8%
Total Carbs 92.55g 31%
Sugars 69.39g 278%
Dietary Fiber 4.01g 16%
Protein 5.58g 11%
Vitamin C 33mg 55%
Iron 0.9mg 5%
Calcium 99.2mg 10%
Amount Per 100 g
Calories 170.68 Kcal (715 kJ)
Calories from fat 22.37 Kcal
% Daily Value*
Total Fat 2.49g 10%
Cholesterol 2.23mg 2%
Sodium 54.46mg 6%
Potassium 146.57mg 8%
Total Carbs 36.23g 31%
Sugars 27.16g 278%
Dietary Fiber 1.57g 16%
Protein 2.18g 11%
Vitamin C 12.9mg 55%
Iron 0.4mg 5%
Calcium 38.8mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.5
    Points
  • 12
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sugar

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