Distinctive Rhubarb Pie
|Eggs||3 , separated|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Soft butter/Margarine||1⁄4 Cup (4 tbs)|
|Frozen orange juice concentrate||3 Tablespoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Rhubarb||2 1⁄2 Cup (40 tbs), cut into 2 inch pieces|
|Chopped pecans||1⁄3 Cup (5.33 tbs)|
|Unbaked 9 inch pie shell||1|
Beat egg whites in a bowl until stiff.
Gradually add 1/4 cup sugar, beating well after each addition.
Add butter or margarine and orange juice concentrate to egg yolks; beat thoroughly.
Add 1 cup sugar, flour, and salt; beat well.
Add rhubarb to the yolk mixture; stir well.
Gently fold in the beaten egg whites (meringue).
Pour into unlined pie shell; sprinkle with pecans.
Bake on bottom rack of oven at 375 degrees for 15 minutes.
Reduce heat to 325 degrees; bake 45 to 50 minutes more.
Let cool on rack.