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Spring Pie Supreme

Renaissance.Chef's picture
Ingredients
  Flour 3 Tablespoon
  Nutmeg 1⁄2 Teaspoon
  Orange peel 1⁄2 Teaspoon, grated
  Margarine 1 Tablespoon, melted
  Eggs 2 , beaten
  Rhubarb 3 Cup (48 tbs), finely diced
  Walnuts 1⁄2 Cup (8 tbs), chopped
  9 inch pastry crust 1 (1 Crust)
  Egg whites 2
  Salt 1⁄4 Teaspoon
  Cream of tartar 1⁄4 Teaspoon
  Sugar 3 Tablespoon
  Vanilla 1⁄2 Teaspoon
Directions

GETTING READY
1) Preheat the oven to 425° F.

MAKING
2) In a bowl, mix 1 1/2 cups sugar, flour, nutmeg and orange peel together.
3) Stir in the margarine and eggs, blend well.
4) Stir in the rhubarb and walnuts, mix well until thoroughly combined.
5) Turn the mixture in the prepared pie crust and bake in the preheated oven for 10 minutes.
6) Then lower the oven temperature to 325° F and bake for further 30 minutes.

FINALIZING
7) In a bowl, beat egg whites and salt until the mixture is frothy.
8) Then beat in the cream of tartar, until the egg whites are stiff.
9) Gradually beat in sugar, 1 teaspoon at a time and then beat in vanilla.
10) Spread this meringue topping evenly over the hot pie and bake for another 10 minutes.

SERVING
11) Slice and serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Interest: 
Spring, Everyday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Rhubarb
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
8

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