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Rhubarb Cream Pie
Crust:1 1/2 cup flour
½ t. salt
½ t. sugar
½ C. shortening
2 T. beaten egg
½ t. white Vinegar
6 to 9 t. cold water
In a bowl, combine flour, salt, and sugar; cut in shortening until crumbly. Combine egg and vinegar; sprinkle over crumb mixture. Gradually add water, tossing with a fork until a ball forms. Cover and chill for 1 hour or until easy to handle.
On a lightly floured surface, roll out pastry to fit a 9 inch pie plate. Trim to ½ inch beyond edge of plate; flute edges.
Filling: melt 6 T Butter; add 6 C rhubarb and 3 C sugar; cook slowly until tender: Combine ¾ C sugar, 7 ½ T cornstarch, 6 egg yolks 3/8 t. salt, ¾ C heavy cream .
Add to rhubarb and cook until thick. Pour into 2 pie shells that have been cooked.
Rhubarb Meringue Pie
Use crust above. Do not bake first.
Filling: 6 C chopped fresh rhubarb, 2 C. sugar, 4 T. flour, dash salt, 6 egg yolks, 2 C heavy cream
Place rhubarb in crust. Whisk the sugar, flour, salt, egg yolks, and cream; pour over rhubarb. Bake 350 for 50 to 60 minutes or until knife comes out clean.
Meringue: 8 t. plus 2/3 C sugar, divided, 4 t. corn starch, 2/3 C water, 6 egg whites ¼ t. cream of tarter
In a small saucepan, combine 8 t. sugar and cornstarch. Gradually stir in water. Bring to a boil, stirring constantly; cook for 1 – 2 minutes or until thickened. Cool to room temperature. In a small mixing bowl, beat egg whites and cream of tarter until frothy. Add cornstarch mixture; beat on high until soft peaks form. Gradually beat in remaining sugar, 1 T. at a time, on high until stiff peaks form.
Spread evenly over hot filling, sealing edges to crust, Bake for 15 minutes or until meringue is golden brown. Cool on wire rack for 1 hour. Store in refrigerator.
both make 2 9 inch pies
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