This one is for my friend, Faith, who requested it. I had never heard of it, but have decided its a keeper. Lots of rhubarb sweetened with brown sugar baked in a regular pie crust then mountained with a thick layer of meringue. I cheated today by using a pre-made pie crust, but for a freshly made one, check out pie recipe #1 for ingredients and instructions.
Ingredients: 1 cup brown sugar (packed), 1/4 cup all-purpose flour, 1/4 teaspoon salt, 4 cups rhubarb (cut in 1/2 inch slices), 2 egg yolks, beaten, 1 tablespoon lemon juice, 1 unbaked pie crust (9 inch), 3 egg whites, 1/2 teaspoon vanilla, 1/4 teaspoon cream of tartar, 6 tablespoons granulated sugar.
Instructions: Preheat oven to 400 degrees. In medium mixing bowl, combine brown sugar, flour and salt; stir in rhubarb. Let stand for 15 minutes. Combine egg yolks and lemon juice; stir into rhubarb mixture. Turn into unbaked pastry shell.
Bake in preheated 400 degree oven for 20 minutes; reduce heat to 350 degrees and continue baking until knife inserted in center comes out almost clean, about 20 minutes. (Cover edges with aluminum foil, if necessary, to prevent crust from overbrowning).
Beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add granulated sugar, beating until stiff peaks form. Spread over hot filling, sealing to the edge. Bake at 350 degrees until meringue is golden brown, 12-15 minutes. Allow to cool away from drafts.
Found this recipe at 123easyaspie.com.
"As easy as pie!"
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