Rhubarb Pie

Name: Rhubarb 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

Chef

Christopher Idone

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Cookbook

New Glorious American Food

Published by Welcome Books

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This image courtesy of Tom Eckerle

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

Preheat the oven to 425° F. Prebake the pie crust until golden. Remove to a cooling rack. Reduce the oven temperature to 350°.
Wash the rhubarb pieces and drain. In a non-aluminum saucepan, combine the rhubarb with the sugar and tapioca.
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.
When cooled, spread the rhubarb filling evenly in the pie shell.
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.
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.