Rhubarb Meringue Pie
Submitted by HARDTOGET
Rhubarb meringue pie with a from-scratch shortening crust, tangy rhubarb-orange filling cooked on the stovetop, and a golden vanilla meringue topping. Three layers, all homemade.
YIELD
1 PiePREP
40 minCOOK
24 minREADY
64 minThis rhubarb pie is a three-part project: a flaky shortening crust baked blind, a stovetop-cooked rhubarb filling brightened with orange juice and zest, and a billowy vanilla meringue browned in the oven. Each layer is made from scratch and each one earns its place.
The filling cooks on the stovetop rather than in the oven, which gives you total control over the texture. Sugar and flour get sifted together with the rhubarb pieces and cooked slowly, stirring constantly, until the mixture thickens. Egg yolks go in for richness, then orange juice, orange rind, and butter once it’s off the heat. That orange isn’t a random addition. It rounds out the rhubarb’s sharp tartness without masking it.
The meringue goes on after the filling cools. Beat egg whites to frothy, add sugar one tablespoon at a time for a stable, glossy meringue, spread it all the way to the crust edges (no gaps or it shrinks), and brown in the oven for 10-12 minutes.
Chef Tips
- Stir the filling constantly while it thickens. Rhubarb scorches quickly on the bottom, and flour-based fillings lump if left alone.
- Cool the filling before adding meringue. Hot filling melts the meringue from below and creates a weeping, watery layer between them.
- Seal the meringue to the crust edge. Any exposed filling creates steam that causes the meringue to pull away and shrink as it bakes.
Variations
- Strawberry rhubarb: Replace half the rhubarb with sliced strawberries for a sweeter, mellower filling.
- Brown sugar meringue: Use light brown sugar in the meringue for a caramel-tinted topping with deeper sweetness.
- Crumble top: Skip the meringue and top with a butter-oat crumble for a rhubarb crumble pie instead.
Ingredients
Directions
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 400℉ (200℃) 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 350℉ (180℃) oven for 10 to 12 minutes, or until lightly browned.
Comments
