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This recipe comes from Dahlyce Zwettler, P.J.'s aunt, who lives in Mt. Horeb, Wisconsin. "Rhubarb pie is one of Dahlyce's specialties, and sometimes I'm lucky enough to have it when I make my occasional visit to relatives in my home state of Wisconsin," reports P.J. "Dahlyce is a fine cook and baker, and you can always rely on her recipes."
1 unbaked 9 or 10-inch pie shell; try Our Favorite Pie Crust Recipe
1 pound fresh rhubarb, diced to make 4 cups
1 1/4 cups (8 3/4 ounces) granulated sugar
1/8 teaspoon salt
1 1/2 tablespoons King Arthur Unbleached All-Purpose Flour
1/2 teaspoon cinnamon
2/3 cup (6 ounces) evaporated milk
3 large eggs, separated (save the whites for the meringue)
3 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
6 tablespoons granulated sugar
Preheat the oven to 450°F.
To assemble the pie: Spread the diced rhubarb in the unbaked pie shell. Mix the sugar, salt, flour and cinnamon, and sprinkle evenly over the rhubarb. Beat the egg yolks lightly, mix in the evaporated milk, and pour this mixture over the rhubarb in the pie shell. Use the back of a fork to press rhubarb down, covering it with liquid as much as possible.
Place the pie in a 450°F oven for 15 minutes, then reduce the heat to 350°F and bake 30 minutes more. Remove from the oven and reduce the temperature to 325°F.
To make the meringue: In a large bowl, mix egg whites, cream of tartar and salt. Beat until soft peaks form. Gradually beat in sugar, continuing to beat until stiff peaks form. Spread the meringue over the pie, and bake an additional 30 minutes at 325°F, or until crust and meringue are golden brown. Remove pie from oven and cool. Serve at room temperature.
This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 6, May 1991 issue.