Strawberry Rhubarb Custard Meringue Pie Food

RHUBARB MERINGUE PIE

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.

STRAWBERRY-RHUBARB MERINGUE PIE

Steps:

• 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., 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. , 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°., 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. , Bake for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.

GRANDMA'S RHUBARB CUSTARD PIE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Separate egg yolks and egg whites. Set egg whites aside for meringue.
• Place rhubarb into the prepared pie crust. Mix sugar, evaporated milk, 3 egg yolks, flour, and salt for filling together in a bowl. Pour mixture over rhubarb. Place pie onto a cookie sheet.
• Bake in the preheated oven for 12 minutes. Turn oven temperature down to 350 degrees F (175 degrees C), and bake for 30 minutes more. Remove pie from the oven. Lower oven temperature to 325 degrees F (165 degrees C).
• Beat the reserved egg whites for meringue in another bowl until frothy. Slowly add sugar, salt, and cream of tartar. Beat until stiff peaks form. Spread over the baked pie.
• Bake in the preheated oven until light golden brown, about 15 minutes. Cool slightly before serving.

DAVE'S RHUBARB CUSTARD PIE WITH MERINGUE

Steps:

• Preheat the oven to 400 degrees F (205 degrees C). Line pie crust with a double layer of aluminum foil and a layer of pie weights or dried beans.
• Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; continue baking until the crust sets, about 5 minutes more. Remove crust and let cool.
• Reduce oven temperature to 325 degrees F (165 degrees C) and place a rack in the center position.
• Mix rhubarb, 1 1/3 cups sugar, butter, and food coloring together in a pot over medium heat. Simmer until rhubarb is tender and just starting to fall apart, 7 to 10 minutes.
• Mix egg yolks, cream, 6 tablespoons sugar, cornstarch, and salt together in a bowl. While constantly stirring, add to the rhubarb mixture. Continue stirring; simmer until mixture starts to thicken, 3 to 5 minutes. Remove from heat and keep warm.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 6 tablespoons sugar, continuing to beat until stiff peaks form. Add vanilla extract to the meringue.
• Pour the rhubarb mixture into the baked pie crust. Pile meringue lightly on top of the filling. Spread meringue to touch the crust, sealing in the filling. Shape the top of the meringue into a nice pattern, with high points and edges that will brown when baked.
• Bake until firm and delicately browned, 15 to 20 minutes. Let cool until custard is set, about 2 hours. Keep refrigerated.

CONTEST-WINNING RHUBARB MERINGUE PIE

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.

STRAWBERRY-RHUBARB CUSTARD MERINGUE PIE

Steps:

• 1. FILLING: In a medium-sized saucepan, combine the diced rhubarb, sliced strawberries, sugar, salt, flour, butter, and lemon juice or lemon oil. Let the mixture sit for about 15 minutes; the fruit will release its juice, and it'll be easier to cook.
• 2. Separate the eggs, reserving the whites. Cook the fruit mixture over low heat for several minutes, until the butter is melted and the mixture thins out. Stir in the cream, if you're using it. In a small bowl, whisk the egg yolks until light. Add a bit of the hot fruit to the yolks, stir well, then add the yolk mixture to the cooking fruit. Cook over medium-low heat, stirring constantly, until the mixture comes to a boil. Remove the pan from the heat and let the mixture cool slightly.
• 3. CRUST: Place the pie crust dough on a well-floured surface, and roll it into a 12-inch circle. Place it in a 9-inch pie pan, preferably one with sides at least 1 1/2 inches high. Crimp the edges. Prick the bottom with the tines of a fork. Place a second pie pan, pie weights or foil over the crust. Bake the crust in a preheated 400° oven for 18 minutes; it won't be browned, but it should look set. Remove it from the oven, and cool slightly before removing the top pan, weights or foil. Baking: Pour the filling into the partially baked crust. Reduce the oven heat to 350°F and bake the pie for 20 minutes.
• 4. MERINGUE TOPPING: While the pie is baking, place the the reserved egg whites and cream of tartar in a medium-sized bowl, and beat them till they're foamy. Add the sugar a bit at a time, beating until the meringue is shiny and holds a peak. Place the water and cornstarch in a tiny saucepan or a microwave-safe container, and stir well. Over medium-low heat, or in the microwave, bring the mixture to a boil, stirring frequently; it should thicken and look cloudy. If you're using a microwave, stir every 30 seconds or so, to prevent a thick layer from forming on the bottom. Beat the gel mixture into the meringue. Remove the pie from the oven and spoon the meringue over the filling while the filling is still hot, making sure that the meringue makes contact with the crust all around the edges. Return the pie to the oven and bake for an additional 16 to 18 minutes, or until the meringue is lightly browned.

STRAWBERRY RHUBARB MERINGUE PIE

Steps:

• 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.
• Preheat oven to 425 degrees F.
• 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.
• 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.
• 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.
• Preheat the oven to 350 degrees F.
• 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.
• 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.
• 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.
• 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.
• Yield: dough for 1 single-crust 9-inch pie.

STRAWBERRY RHUBARB MERINGUE DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Whisk together 2 cups of flour and 2 tablespoons of sugar in a bowl; use a pastry cutter to cut the butter into the flour mixture until the mixture resembles coarse crumbs. Press the crust into the bottom and up the sides of the prepared baking dish.
• Bake crust in the preheated oven until lightly browned, about 20 minutes.
• Mix together 2 cups of sugar, 1/3 cup of flour, salt, egg yolks, and cream in a large bowl until well combined; stir in the rhubarb and strawberries. Pour the filling into the baked crust.
• Return to oven, and bake until the filling is set, 50 to 60 more minutes.
• Meanwhile, place egg whites and cream of tartar in a large mixing bowl, and beat with an electric mixer on medium-high speed until the whites form soft peaks; gradually beat in 3/4 cup of sugar until the mixture forms glossy, stiff peaks; beat in the vanilla extract. Remove the dessert from the oven, and top with the meringue, swirling and lifting your spatula to make decorative peaks and swirls. Return to oven, and bake until the meringue is pale golden brown, about 15 more minutes. Cool the pie to room temperature, then chill to serve.

STRAWBERRY RHUBARB CUSTARD PIE - RICH VERSION

Steps:

• Preheat oven to 350°F.
• Cut butter into flour with salt using a fork until the mixture has the consistency of lumpy sand.
• Add ice water until the dough just starts to come together. Add a little of the water at a time. More water may be needed to get to bind on a dry day.
• Wrap and refrigerate dough.
• Add rhubarb, powdered sugar, water, cornstarch and nutmeg to a pan and simmer until rhubarb is tender and mixture is thick. Remove from heat when done and allow to cool slightly before adding strawberries.
• Combine all custard ingredients except eggs and cook at medium until thickened slightly. Turn heat to low. Add some of the warm mixture to the beaten eggs to temper, and then add eggs to remaining custard ingredients. Allow to thicken slightly then remove from heat.
• Remove chilled dough from refrigerator after chilling for at least 30 minutes. Flatten layers of dough into circles with the palm of your hand, by pushing off pieces from the dough ball. Make about 10 layers of the flattend dough pieces and refrigerate for another 20 minutes. You can use the freezer to chill your butter, or cool your dough, but avoid freezing because it will be difficult to work with.
• Cut dough into two halves. Roll dough out between two pieces of plastic wrap or wax paper to cover your pie tin. Prick bottom and sides of your dough with a fork and make sure you push the dough around the edges down well. I like to cut excess dough off of the edge. This dough is quite flaky, and has a tendency to rise.
• Pour custard into unbaked pie crusts and bake until custard is set and crust is nearly done. About 15 minutes.
• Add strawberry and rhubarb mixture and bake another 20-30 minutes. Cover the edges of your pie crust if they start to get too dark. The pie is done when the filling is set.
• (Optional) Cook down balsamic vinegar until it is a thick syrup. Drizzle the syrup over the pies.
• A top crust can also work with this recipe. If you want to do this, make your top crust and add it on top of the strawberry rhubarb filling and bake until top crust is cooked. Balsamic drizzle can be used on top of pie.

STRAWBERRY RHUBARB CUSTARD PIE

Steps:

• Place rhubarb in a bowl and cover with boiling water for about 5 minutes.
• Meanwhile, with a mixer, mix sugar, egg, butter and flour until smooth.
• Strain rhubarb well.
• With wooden spoon, add strawberries and rhubarb to batter and mix.
• Pour into uncooked pie shell.
• Mix topping ingredients with a fork, and sprinkle over uncooked pie.
• Bake at 375 for 50 minutes or until set.
• Top with whipped cream if desired.

STRAWBERRY-RHUBARB MERINGUE PIE

Steps:

• Coat a 9" pie plate with cooking spray.
• Pour in crumbs and press to form an even layer.
• Bake in a preheated 375* F oven for 10 minutes.
• Mash 1 1/2 cups strawberries with rhubarb, salt, and 1/2 cup sugar in a pot over medium heat.
• Bring to a boil; stir in gelatin.
• Remove from heat; add 1 tsp vanilla and remaining strawberries.
• Mix egg whites and cream of tartar in a bowl; beat until soft peaks form.
• Add remaining sugar and remaining vanilla; beat until stiff.
• Spoon berries onto piecrust; top with meringue.
• Bake for an additional 12 minutes.
• Let cool; refrigerate at least 3 hours.
• Enjoy!