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Pastry for 1 crust pie
5 c Nice fresh rhubarb — in
1/2 ” pieces
1 1 1/4 cups
3 tb Quick cooking tapioca
1/2 ts Cinnamon
1/4 ts Fresh grated nutmeg
1/8 ts Ground cloves
1 pn Salt
Sugar
Line a 9 inch pie pan with pastry crust. Mix the remaining ingredients,
let stand for 15 minutes, then fill pie crust. This pie is excellent also
with a lattice pastry crust, but do give the meringue a try. Dot the pie
filling with little dabs of butter – about 2 TBSP – if you wish, but this
is not necessary. Just makes a richer flavor and adds calories! Bake in a
425 degree oven for 15 minutes then reduce the oven heat to 350 degrees and
bake 30 minutes longer,until the rhubarb is tender.
Remove pie from the oven, and heat the oven to 400 degrees. Make a PIE
MERINGUE as follows: 3 egg whites at room temperature (whites beat up to
more volumn if somewhat warm) 1/4 teaspoon salt 1 teaspoon pure vanilla
extract 6 TBSP granulated sugar
Beat all ingredients except the sugar until frothy. Gradually add the sugar
a little at a time, beating until the meringue is stiff and stands up in
peaks without curling over. Place mounds of meringue around the edge of the
pie, and spread to the edges to touch the crust all the way around. This
helps keep the meringue from shrinking. Mound up the rest of the meringue
in the center of the pie, and swirl to meet the meringue border. Bake until
nicely browned on the tips of the peaks, about 10 -12 minutes. Remove from
the oven and cool on a wire rack away from drafts. Refrigerate until
serving. I prefer mine warmish. It’s wonderful.
Yields
1 Servings
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