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Rhubarb pie with meringue
Preheat oven to 425F
Pie:
1 cup sugar
2 tbsp flour
1/2 tsp salt
2 1/2 cups finely chopped rhubarb
2 eggyolks slightly beaten
2 tbsp butter
1 unbaked pie shell
Meringue:
2 egg whites
5 tbsp sugar
1/4 tsp salt
1/2 tsp vanilla
Pie:
Mix sugar, flour, salt and egg yolks.
Add rhubarb.
Turn into pie shell and dot with butter.
Bake in oven for 10 minutes.
Reduce heat to 350F and bake for an additional 30 minutes.
Cover with meringue and brown in oven at 325F.
Meringue:
Beat egg whites until stiff adding sugar gradually.
Continue to beat until it stands in peaks.
Add salt and vanilla and spread onto pie.
Preheat oven to 425F
Pie:
1 cup sugar
2 tbsp flour
1/2 tsp salt
2 1/2 cups finely chopped rhubarb
2 eggyolks slightly beaten
2 tbsp butter
1 unbaked pie shell
Meringue:
2 egg whites
5 tbsp sugar
1/4 tsp salt
1/2 tsp vanilla
Pie:
Mix sugar, flour, salt and egg yolks.
Add rhubarb.
Turn into pie shell and dot with butter.
Bake in oven for 10 minutes.
Reduce heat to 350F and bake for an additional 30 minutes.
Cover with meringue and brown in oven at 325F.
Meringue:
Beat egg whites until stiff adding sugar gradually.
Continue to beat until it stands in peaks.
Add salt and vanilla and spread onto pie.
