Rhubarb Meringue Pie
|Frozen sweetened rhubarb||1 Pound (1 Package)|
|All purpose flour||2 Tablespoon|
|Sugar||14 Tablespoon (1/2 Cup Plus 6 Tablespoons)|
|8 inch pie crust||1 (Unbaked)|
|Eggs||3 , separated|
|Milk||1⁄2 Cup (8 tbs)|
|Almond extract||1⁄4 Teaspoon|
Thaw rhubarb just enough to break up solid block.
Mix with flour and 1/2 cup sugar.
Put into pie pan lined with pastry rolled 1/8 inch thick.
Beat egg yolks slightly.
Add salt, milk, and flavoring.
Pour over rhubarb mixture.
Bake in preheated very hot oven (450°F.) for 10 minutes.
Reduce heat to slow (325°F.) and bake for 30 minutes, or until filling is just set.
Beat egg whites until stiff.
Gradually add 6 tablespoons sugar, beating until very stiff.
Pile lightly on pie and spread to edge.
Bake in preheated hot oven (425°F.) for about 5 minutes.