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Brown Sugar Rhubarb Pie

Pie.Chef's picture
Ingredients
  Single crust pie pastry 1
  Packed brown sugar 1 1⁄4 Cup (20 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Diced rhubarb 4 Cup (64 tbs)
  Eggs 3
  Lemon juice 1 Tablespoon
  Meringue 1 Cup (16 tbs)
Directions

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.
Cool.
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.
Cool.
Cover; chill to store.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Rhubarb

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