Recipe: Rhubarb Meringue Cream Pie

MOM'S RHUBARB MERINGUE CREAM PIE

FOR THE CRUST:
1 cup flour
1/2 teaspoon kosher salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons ice water
FOR THE FILLING:
1/4 cup sugar
3 tablespoons flour
1 tablespoon fresh lemon juice
1/2 teaspoon grated nutmeg
1 tablespoon butter, melted, cooled
2 eggs, beaten
6 stalks rhubarb, diced (about 2 1/2 pounds)
FOR THE MERINGUE:
3 egg whites at room temperature
1/4 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/2 teaspoon vanilla

FOR THE CRUST:
Pulse the flour and salt in a food processor 2-3 times. Add the shortening; process until mixture resembles coarse crumbs, about 15 seconds. Add the ice water 1 tablespoon at a time, pulsing, until the dough comes together. Remove dough; form into a disk. Wrap in plastic wrap; refrigerate at least 1 hour.

Roll out the dough on a lightly floured board into an 11-inch circle. Place the dough in a 9-inch pie pan; flute the edges.

Heat oven to 400 degrees F.

FOR THE FILLING:
Stir together the sugar, flour, lemon juice and nutmeg in a large bowl until combined. Stir in the butter; add the eggs, stirring until smooth. Stir in the rhubarb. Pour the filling into the prepared pie shell.

Place the pie on a cookie sheet; bake 15 minutes. Reduce heat to 350 degrees; bake until center does not jiggle, about 35 minutes.

MEANWHILE, FOR THE MERINGUE:
Beat the egg whites and cream of tartar together with a mixer on medium-high speed in a clean bowl until foamy. Beat in the sugar, 1 tablespoon at a time, until soft and glossy, about 5 minutes. Beat in the vanilla.

Remove the pie from the oven; let stand a few minutes.

Raise the oven temperature to 400 degrees F.

Spread meringue over the pie filling, sealing to the edge of the crust to prevent weeping or shrinking. Bake until the meringue is golden (watch carefully), about 10 minutes. Cool pie to room temperature. Cover; refrigerate until well set, at least 2 hours.

Makes 8 servings
Source: Scratch That: Seasonal Menus and Perfect Pairings by Connie Fairbanks