Rhubarb Pie
Serves6
Cooking Methodbaking
CostModerate
Total Timeunder 2 hours
Recipe Coursedessert
Equipmentelectric mixer
Mealdinner
Taste and Texturecrisp, sweet, tart
Type of Dishfruit, pie
Ingredients
- ½ recipe Pie Dough, made with butter
- 1½ pounds young, pink rhubarb stalks, cut into 1-inch pieces (about 5 cups)
- ¾ cups sugar
- 2 tablespoons quick cooking tapioca
- 2 egg whites, at room temperature
- ¼ cup sugar
- 9-inch pie pan
- Electric mixer
- Pastry bag fitted with a star tube
Instructions
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Preheat the oven to 425° F. Prebake the pie crust until golden. Remove to a cooling rack. Reduce the oven temperature to 350°.
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Wash the rhubarb pieces and drain. In a non-aluminum saucepan, combine the rhubarb with the sugar and tapioca.
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Cover and simmer over moderately low heat until the rhubarb is tender, about 12 minutes. Turn the mixture into a bowl to cool to room temperature.
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When cooled, spread the rhubarb filling evenly in the pie shell.
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Prepare the meringue: With an electric mixer, beat the egg whites until foamy.Gradually add the sugar, and beat until the whites are stiff and glossy.
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Place the meringue in a pastry bag fitted with a star tube and pipe the meringue in lattice fashion over the rhubarb mixture. Bake the pie for 10 minutes, or until the meringue is golden. Serve at room temperature.
Christopher Idone
