Paul Martin's Rhubarb Meringue Pie

* Exported from MasterCook *

PAUL MARTIN'S RHUBARB MERINGUE PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
1 c Flour - sifted
1/3 c Shortening
5 tb Cold water
Salt - pinch
-----FILLING-----
2 1/2 c Rhubarb - cut into 1-inch
Pieces
3 tb Flour
1 c Sugar
2 Egg yolks
1/3 c Orange juice
Orange rind - from one
Orange
1 tb Butter
-----MERINGUE-----
2 Egg whites
4 tb Sugar
1/2 ts Vanilla

To make pastry, sift flour and salt and cut in
shortening until mixture resembles coarse crumbs. Add
water and work with a fork until mixture holds
together. Wrap in plastic wrap and refrigerate for 10
minutes. Roll pastry and fit into a 9-inch pie plate.
Prick with a fork and bake at 400F for 10 minutes.
For filling, sift sugar and flour together and add
rhubarb. Cook slowly until mixture thickens, stirring
constantly. Stir in egg yolk and cook 1 minute longer.
Remove from heat and add orange juice, rind and
butter. Cool and pour into baked pastry shell.
Meringue: beat egg whites until frothy. Add sugar by
the tablespoon, beating until stiff. Add vanilla.
Spread meringue over the pie and return to 350F oven
for 10-12 minutes, or until lightly browned.



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