~ Paul martin's rhubarb meringue pie Recipe ~

 
                     PAUL MARTIN'S RHUBARB MERINGUE PIE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CRUST-----
    1       c            Flour - sifted
      1/3   c            Shortening
    5       tb           Cold water
                         Salt - pinch
                         -----FILLING-----
    2 1/2   c            Rhubarb - cut into 1-inch
                         Pieces
    3       tb           Flour
    1       c            Sugar
    2                    Egg yolks
      1/3   c            Orange juice
                         Orange rind - from one
                         Orange
    1       tb           Butter
                         -----MERINGUE-----
    2                    Egg whites
    4       tb           Sugar
      1/2   ts           Vanilla
 
   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 400F 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 350F oven
   for 10-12 minutes, or until lightly browned.
  
 
 
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