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Traditional Rhubarb Pie Preheat oven to 425F. Line pie plate with crust into a glass pie plate. If using purchased crust also put it into a glass pie plate. This makes a crisper crust and it is easier to handle the finished pie. Separate eggs, placing whites in clean medium-size mixing bowl. Set aside while continuing with recipes. In a large mixing bowl, stir 1 1/2 cups brown sugar with flour. Stir in yolks and butter until blended. Stir in rhubarb. When mixed, turn into pie shell. Smooth top. Bake, uncovered, on lowest oven rack for 10 minutes. Then, without opening oven door, reduce heat to 350 and continue baking until filling is bubbling and golden-topped from 45 - 60 minutes. Remove to a cooling rack. Using an electric mixer, beat egg whites and cream of tartar until soft moist peeks form when beaters are lifted, about 1 minute. While continuing to beat, gradually crumble in 1/3 cup brown sugar. Beat until stiff shiny peaks form when beaters are lifted, about 1 to 2 minutes. Immediately turn mixture onto warm pie filling. Using the back of a large spoon, gently spread meringue so it covers filling and a portion of the pastry to form a seal. Do not press down. Put back in oven at 350 and remove when meringue is golden brown. Serve when cool. |
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Traditional Rhubarb Pie I Preheat oven to 400F. Toss the rhubarb pieces with sugar, flour and cinnamon. Arrange the rhubarb in the bottom crust. Dot with the butter pieces. Roll out the top crust. Using your fingers, dab the rim of the bottom crust with ice water. Arrange the second crust on top. Trim the edges, then crimp the edges together to seal. With a sharp knife, cut several vents in the top crust. Bake for 15 minutes at 400F. Reduce heat to 350F and bake 35 minutes more. Let cool before slicing. |
Did you know? In the late 1800's, rhubarb was brought to Alaska by the Russians and used as an effective counter-agent for scurvy. |
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Traditional Rhubarb Pie II Toppings: 1/2 cups flour Haven't found what your looking for? Then Search Here: |
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