Paul martin's rhubarb meringue pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour - sifted |
| ⅓ | cup | Shortening |
| 5 | tablespoons | Cold water |
| Salt - pinch | ||
| 2½ | cup | Rhubarb - cut into 1-inch |
| Pieces | ||
| 3 | tablespoons | Flour |
| 1 | cup | Sugar |
| 2 | Egg yolks | |
| ⅓ | cup | Orange juice |
| Orange rind - from one | ||
| Orange | ||
| 1 | tablespoon | Butter |
| 2 | Egg whites | |
| 4 | tablespoons | Sugar |
| ½ | teaspoon | Vanilla |
Directions
CRUST
FILLING
MERINGUE
Contributed to the echo by: Fred Towner Originally from: Calgary Sun - Monday, June 18, 1990 Here are some more recipes from the Liberal leadership hopefulls. Paul Martin's Rhubarb Meringue Pie 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.
Servings: 6