Brown Sugar Rhubarb Pie
|Single crust pie pastry||1|
|Packed brown sugar||1 1⁄4 Cup (20 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Diced rhubarb||4 Cup (64 tbs)|
|Lemon juice||1 Tablespoon|
|Meringue||1 Cup (16 tbs)|
Roll out prepared pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge; do not prick.
Bake in 450° oven for 5 minutes.
To prepare filling, combine brown sugar, flour, and salt; stir in rhubarb.
Let stand 15 minutes.
Separate egg yolks from whites; set whites aside for meringue.
Beat yolks slightly.
Stir beaten yolks and lemon juice into rhubarb mixture.
Turn rhubarb filling into partially baked pastry shell.
To prevent over-browning, cover edge of pie with foil.
Bake in 375° oven for 25 minutes.
Remove foil; bake for 20 to 25 minutes more or till 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 filling; seal to edge.
Bake in 350° oven for 12 to 15 minutes.
Cover; chill to store.