Rhubarb Custard Pie Recipe - Cooking Index
Rhubarb Custard Pie Recipe - Cooking Index
| 1 | Egg white - lightly beaten | |
| 1 1/2 cups | 297g / 10oz | Sugar |
| 3 tablespoons | 45ml | Cornstarch |
| 4 | Egg yolks | |
| 1 1/2 lbs | 681g / 24oz | Rhubarb - cut 1/2" pieces |
| 1/4 teaspoon | 1.3ml | Nutmeg |
| Master Pie Shell | ||
| 1 cup | 62g / 2.2oz | Flour - plus more |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/3 cup | 65g / 2.3oz | Shortening or lard |
| 2 tablespoons | 30ml | Water - (to 3 tbspns) |
| Basic Meringue | ||
| 4 | Egg whites | |
| 1/2 teaspoon | 2.5ml | Cream of tartar |
| 1/2 cup | 99g / 3.5oz | Sugar |
Make the Master Pie Shell: Stir together flour and salt in large glass bowl. Cut shortening into flour until evenly distributed and particles are size of small peas. Sprinkle with water and gently stir with fork until water is blended into pastry and dough begins to form a ball; use your hands to shape.
Roll dough out on lightly floured board to 11-inch diameter and lift into 9-inch pie plate, gently pressing dough into bottom and against sides of plate. Flute edges and trim. Brush edges of Master Pie Shell with egg white.
Combine sugar and cornstarch. Beat yolks with wire whisk until light and fluffy. Stir into cornstarch mixture. Mixture will look somewhat crumbly, almost streusel-like. Toss with rhubarb and spoon evenly into crust. Sprinkle with nutmeg. Bake at 350 degrees until center is set, 50 minutes to 1 hour.
Make the Basic Meringue: Combine egg whites and cream of tartar in mixing bowl. Beat until foamy, about 30 seconds. Continue beating on medium-high speed until egg whites form soft peaks, about 30 seconds. Gradually beat in sugar, 1 tablespoon at a time. Continue beating until stiff peaks form and meringue has a glossy look and sugar is dissolved, 3 to 4 minutes.
Remove pie from oven and top with Meringue, spreading evenly over filling to edges and using back of spoon to swirl. Bake at 400 degrees until Meringue is golden brown, an additional 8 to 10 minutes. Let stand 1 to 2 hours before cutting.
This recipe yields 8 servings.
Each serving: 392 calories; 200 mg sodium; 144 mg cholesterol; 12 grams fat; 68 grams carbohydrates; 6 grams protein; 0.64 gram fiber.
Source:
The Los Angeles Times, 04-19-2000
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