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Рецепт Paul Martin's Rhubarb Meringue Pie
by Global Cookbook

Paul Martin's Rhubarb Meringue Pie
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Ингредиенты

  • 1 c. flour - sifted
  • 1/3 c. shortening
  • 5 Tbsp. cool water
  •     salt - healthy pinch
  • 2 1/2 c. rhubarb - cut into 1-inch
  •     pcs
  • 3 Tbsp. flour
  • 1 c. sugar
  • 2 x egg yolks
  • 1/3 c. orange juice
  •     orange rind - from one
  •     orange
  • 1 Tbsp. butter
  • 2 x egg whites
  • 4 Tbsp. sugar
  • 1/2 tsp vanilla

Инструкции

  1. To make pastry, sift flour and salt and cut in shortening till mix resembles coarse crumbs. Add in water and work with a fork till mix holds together. Wrap in plastic wrap and chill for 10 min. Roll pastry and fit into a 9-inch pie plate. Prick with a fork and bake at 400F for 10 min. For filling, sift sugar and flour together and add in rhubarb. Cook slowly till mix thickens, stirring constantly. Stir in egg yolk and cook 1 minute longer. Remove from heat and add in orange juice, rind and butter. Cold and pour into baked pastry shell. Meringue: beat egg whites till frothy. Add in sugar by the Tbsp., beating till stiff. Add in vanilla. Spread meringue over the pie and return to 350F oven for 10-12 min, or possibly till lightly browned.