CONTEST-WINNING RHUBARB MERINGUE PIE
My husband's grandmother was an excellent cook, but she didn't always share her secrets. Luckily, we have her rhubarb pie recipe. I added one of my favorite crusts and a never-fail meringue. -Elaine Sampson, Colesburg, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, combine flour, salt and sugar; cut in shortening until crumbly. Combine egg and vinegar; sprinkle over crumb mixture. Gradually add water, tossing with a fork until a ball forms. Cover and chill for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Trim to 1/2 in. beyond edge of plate; flute edges., Place rhubarb in crust. Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb. Bake at 350° until filling is set and the pie jiggles when gently shaken, 50-60 minutes. , Meanwhile, in a small saucepan, combine 4 teaspoons sugar and cornstarch. Gradually stir in water. Bring to a boil, stirring constantly; cook until thickened, 1-2 minutes. Cool to room temperature. , In a small bowl, beat egg whites and cream of tartar until frothy. Add cornstarch mixture; beat on high until soft peaks form. Gradually beat in remaining 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 until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour. Store in the refrigerator.
Nutrition Facts : Calories 388 calories, Fat 19g fat (9g saturated fat), Cholesterol 129mg cholesterol, Sodium 131mg sodium, Carbohydrate 50g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.
RHUBARB MERINGUE PIE
If you prefer a less sweet piecrust, make a pate brisee instead of the pate sucree we used.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h30m
Yield Makes one 9-inch pie
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Roll out pate sucree to 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie dish; trim to 1 inch, fold under, and crimp edges. Refrigerate for 30 minutes. Prick inside of pie shell all over with a fork; line with parchment. Fill with pie weights or dried beans. Bake until edges are golden and set, 20 to 25 minutes. Remove weights and parchment. Bake until bottom is dry and light gold, 5 to 10 minutes more. Let cool.
- Juice rhubarb. (You'll need 2 1/4 cups juice; add water if needed.) Whisk together 1 cup sugar, the cornstarch, and 1/2 teaspoon salt. Whisk in juice; bring to a boil in a medium saucepan, whisking. Cook for 1 minute.
- Place yolks in a bowl; gradually whisk in half of hot juice mixture. Return to pan. Cook over medium heat, whisking, until thick, about 1 minute. Whisk in butter. Strain through a fine sieve into pie shell. Refrigerate until set, at least 4 hours or overnight.
- Preheat broiler with rack about 8 inches from heat source. Heat whites and remaining 3/4 cup sugar in a double boiler or a heatproof bowl set over a pan of simmering water, whisking, until sugar dissolves and mixture is hot (160 degrees), about 2 minutes. Transfer to the bowl of a mixer. Whisk on high speed until medium peaks form. Dollop meringue onto pie. Broil until browned, 30 to 40 seconds.
RHUBARB MERINGUE DESSERT
I hear so many nice comments when I serve this special springtime dessert. I make it often when our abundant rhubarb is in its prime. It's just as homey as a rhubarb custard pie, but it easily serves a large group. -Jessica Moch Bismarck, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12-15 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes. Cool on a wire rack. , In a large bowl, combine the sugar, flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350° for 50-60 minutes or until set., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form. Beat in vanilla. Spread over hot filling. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before serving. Refrigerate leftovers.
Nutrition Facts :
RHUBARB MERINGUE PIE
A sweet and creamy rhubarb custard filling topped with meringue.
Provided by Marsha Mitchell Hiebert
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place egg yolks into a large bowl; place egg whites in a separate glass or metal bowl.
- Fit pie crust into a 9-inch pie dish. Spread rhubarb into bottom of crust. Whisk 1 cup sugar, half-and-half, flour, and salt into egg yolks until smooth. Pour mixture over rhubarb.
- Bake in the preheated oven until pie crust is browned and filling is set, 50 to 60 minutes.
- Beat egg whites until stiff using an electric mixer; gradually beat 1/4 cup sugar and cream of tartar into egg whites to make a glossy meringue. Spoon meringue over pie filling, going right to the edge of the crust and covering all the filling. Use a spoon or spatula to make decorative swirls in the meringue.
- Return pie to oven and bake until meringue is lightly browned, 10 more minutes. Best served slightly warm.
Nutrition Facts : Calories 423.7 calories, Carbohydrate 62.1 g, Cholesterol 107.9 mg, Fat 17.2 g, Fiber 2.3 g, Protein 7 g, SaturatedFat 6.2 g, Sodium 209.9 mg, Sugar 42.6 g
PATE SUCREE FOR RHUBARB MERINGUE PIE
Pate sucree creates a delicious and sturdy crust for our Rhubarb Meringue Pie.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Time 1h10m
Yield Makes enough for two 9-inch pies
Number Of Ingredients 6
Steps:
- Lightly beat together yolks and water until combined.
- Pulse flour, sugar, and a pinch of salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. Drizzle yolk mixture over dough mixture. Pulse until mixture just begins to hold together (no longer than 30 seconds).
- Divide dough in half, and wrap in plastic wrap. Shape dough into disks. Refrigerate until firm, 30 minutes or overnight.
EASY PATE SUCREE FOR TARTS
Martha used this recipe to make a Lemon-Blueberry Tart on episode 706 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 8-inch tart
Number Of Ingredients 6
Steps:
- In the bowl of a food processor, combine flour, sugar, and salt. Add butter and yolk and process until mixture resembles a coarse meal, approximately 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl; using a pastry blender or two table knives, cut in butter until mixture resembles coarse meal.)
- With the machine running, gradually add water through the feed tube. Process just until dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water.
- Turn dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press dough into a flat circle with your fists. This makes rolling easier than if the pastry is chilled as a ball. Wrap dough in plastic and chill for at least an hour.
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