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Rhubarb Raisin Pie

Pie.Chef's picture
  Pastry 1 (For Single Crust Pie)
  Eggs 3
  Raisins 1⁄4 Cup (4 tbs)
  Boiling water 1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)
  Sugar 1 Cup (16 tbs)
  All purpose flour 2 Tablespoon
  Orange juice 1⁄2 Cup (8 tbs)
  Chopped rhubarb 3 Cup (48 tbs)
  Meringue 1 (For Pie)

Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim to 1/2 inch beyond edge.
Flute edge high; do not prick.
Bake in 450° oven for 5 minutes.
Cool on rack.
Separate egg yolks from whites; set whites aside for meringue.
Beat egg yolks slightly.
To plump raisins, in mixing bowl cover raisins with boiling water and let stand 5 minutes; drain.
For filling, in mixing bowl combine the sugar and flour; stir in orange juice and beaten egg yolks.
Stir chopped rhubarb and raisins into sugar mixture.
Place pie shell on oven rack; pour rhubarb filling into the partially baked pastry shell.
To prevent overbrowning, cover edge of pie with foil.
Bake in 350° oven for 30 minutes.
Remove foil; bake about 25 minutes more or till filling is nearly set.
(Pie appears soft in center but becomes firm after cooling.) Make Meringue for Pie using the 3 reserved egg whites.
Spread meringue over hot filling; seal to edge.
Bake in 350° oven for 12 to 15 minutes more or till meringue is golden.
Cool before serving.
Cover; chill to store.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian

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Rhubarb Raisin Pie Recipe