Strawberry-Rhubarb Meringue Pie Recipe

Name: Strawberry-Rhubarb Meringue Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all-purpose flour; 1/4 cup whole wheat pastry flour; 1/4 cup ground almonds; 1/2 teaspoon salt; 1/4 cup cold butter, cubed; 2 tablespoons cold water; 1 egg, lightly beaten; 3/4 cup sugar; 2 tablespoons all-purpose flour; 1/4 teaspoon ground cinnamon; 2 cups chopped fresh or frozen rhubarb, thawed; 1-1/2 cups sliced fresh strawberries; 3 egg whites; 1/4 teaspoon almond extract; 6 tablespoons sugar

Servings: persons

1/2 cup all-purpose flour
1/4 cup whole wheat pastry flour
1/4 cup ground almonds
1/2 teaspoon salt
1/4 cup cold butter, cubed
2 tablespoons cold water
1 egg, lightly beaten
3/4 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 cups chopped fresh or frozen rhubarb, thawed
1-1/2 cups sliced fresh strawberries
3 egg whites
1/4 teaspoon almond extract
6 tablespoons sugar

1
In a food processor, combine the all-purpose flour, pastry flour, almonds and salt; cover and pulse until blended. Add butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball.
2
Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
3
In a large bowl, combine the egg, sugar, flour and cinnamon; stir in rhubarb and strawberries. Transfer to prepared crust. Bake at 375u00b0 for 35-40 minutes or until filling is bubbly. Place pie on a wire rack; keep warm. Reduce heat to 350u00b0.
4
In a large bowl, beat egg whites and extract on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust.
5
Bake for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 1/4 cup whole wheat pastry flour, 1/4 cup ground almonds, 1/2 teaspoon salt, and more.

Yes, Strawberry-Rhubarb Meringue Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry-Rhubarb Meringue Pie

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