Strawberry-Rhubarb Meringue Pie |
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Prep Time: 55 Minutes Cook Time: 40 Minutes |
Ready In: 95 Minutes Servings: 8 |
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This pie is a rite of spring at our house, and many people have enjoyed sharing it with us. We love that it's both sweet and tart, with a mild almond accent. Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
1/4 cup whole wheat pastry flour |
1/4 cup ground almonds |
1/2 teaspoon salt |
1/4 cup cold butter, cubed |
2 tablespoons cold water |
filling: |
1 egg, lightly beaten |
3/4 cup sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon ground cinnamon |
2 cups chopped fresh or frozen rhubarb, thawed |
1-1/2 cups sliced fresh strawberries |
meringue: |
3 egg whites |
1/4 teaspoon almond extract |
6 tablespoons sugar |
Directions:
1. In a food processor, combine the all-purpose flour, pastry flour, almonds and salt; cover and pulse until blended. Add butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball.
2. 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.
3. In a large bowl, combine the egg, sugar, flour and cinnamon; stir in rhubarb and strawberries. Transfer to prepared crust. Bake at 375° for 35-40 minutes or until filling is bubbly. Place pie on a wire rack; keep warm. Reduce heat to 350°.
4. In a large bowl, beat egg whites and extract on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust.
5. Bake for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Yield: 8 servings.
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