07/07/2014 Strawberry-Rhubarb Custard Meringue Pie

Strawberry-Rhubarb Custard Meringue Pie

Recipe Courtesy of Mary Wiest

1 cup fresh rhubarb, chopped
1 cup fresh strawberries, sliced
2 Tbsp. flour
2 eggs
1 cup sugar
¾ cup cream

 

Meringue:

4 egg whites
¼ tsp. cream of tartar, plus a pinch more
½ cup sugar
½ tsp. vanilla

 
Preheat oven to 350 degrees.

In a large bowl, mix together all ingredients except strawberries and rhubarb.

Put the rhubarb and strawberries in an unbaked 9” pie shell and pour mixture over the top of the fruit.

Bake at 350 for 45 minutes.

If adding meringue, take out after 45 minutes; increase the heat to 400 degrees.

For the meringue, start making this when the pie has baked for 35 minutes.

Mix the egg whites and cream of tartar until foamy. Add the sugar 1 tablespoon at a time. Beat on high until stiff and glossy. Do not under beat.

When stiff peaks form, add the vanilla and mix well.

Place meringue on top of the pit and put back in the oven for 8-10 minutes until golden brown.