Friday Pie-Day: Strawberry-Rhubarb Meringue Pie

Last year our June "pie of the month" was this delicious pie with a wonderful combination of ingredients – strawberries, rhubarb, meringue (and almonds)!

Here were all the ingredients (we used frozen rhubarb, so we had to let it thaw).

For the record, strawberries and rhubarb go quite well together! The sweetness of the strawberries offsets the rhubarb’s tanginess.

The non-fruit ingredients were an egg, sugar, flour, and cinnamon.

This was the filling! So yummy! Doesn’t the rhubarb looked like little green pieces of celery?

We used a different crust recipe this time, and this one called for whole wheat pastry flour and ground almonds! It complemented the pie quite nicely.

The strawberry-rhubarb filling went into the scrumptious pie crust, and then that was baked for 35-40 minutes.

After it came out of the oven and had cooled, I whipped up some meringue. Just combine in a cold bowl and whip for several minutes until stiff peaks form, which should look like this.

Then spread the meringue on top of the baked pie and place in the oven.

You only bake it like this for 15 minutes or so, until it turns golden brown.

Then slice and enjoy! The meringue goes great with this pie. Actually all the ingredients blend together perfectly to make this little slice of heaven!

Strawberry-Rhubarb Meringue Pie (recipe from Taste of Home)

CRUST:

½ cup all-purpose flour

¼ cup whole wheat pastry flour

¼ cup ground almonds

½ tsp. salt

¼ cup cold butter

2 tbsp. cold water

FILLING:

1 egg, beaten

¾ cup sugar

2 tbsp. all-purpose flour

¼ tsp. ground cinnamon

2 cups chopped fresh or frozen rhubarb, thawed

1½ cups sliced fresh strawberries

MERINGUE:

3 egg whites

¼ tsp. almond extract

6 tbsp. sugar

1. In a food processor, combine flours, 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.
2. Roll out pastry to fit a 9-inch pie plate. Transfer pastry to pie plate. Trim pastry to ½ inch beyond edge of plate; flute edges.
3. In a large bowl, combine 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 on wire rack; keep warm. Reduce heat to 350.
4. In a large bowl, beat egg whites and extract on medium speed until soft peaks form. Gradually beat in sugar, 1 tbsp. at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust.
5. Bake for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.