One of the benefits of living in Mennonite country (aka Listowel, ON) is plentiful produce. As I was driving home the other day there were a number of roadside buckets of freshly picked rhubarb. I couldn't resist pulling over to get some. Large bright red stalks of rhubarb were being offered for only $2.00 a bundle. Incredible!
You can buy a frozen unbaked pie crust or you can make your own. I always use my mom's amazing pie crust recipe. It's a delicate flaky crust that can tend to fall apart when you're putting into the pie plate, but it tastes great.
The filling for this pie is super easy. The recipe calls for 3 cups of chopped rhubarb but I added between 4 and 5 cups. The custard balances out the tart of the rhubarb beautifully.
Once in a while you make a mistake that actually turns into a win. I prepared the meringue and popped it into the oven to bake. It seemed to be taking longer than I expected so I decided to turn the oven on to broil to toast the top. I momentarily forgot about it. A moment is all it takes when you're broiling meringue. I opened the oven to a BIG puff of smoke and a pretty charred meringue.
I peeled back the charred layer which left a good amount of meringue on the pie but not quite enough for my likely, so I quickly made another batch of meringue and added it to what was already there. Thus a "double meringue" was the outcome. It might just be the way I make all my meringue pies going forward. Double Meringue Rhubarb Pie
Recipe credit to Taste of Home's Contest-Winning Meringue Pie
Ingredients
Directions
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Terri MazikAll things cooking, from simple and clean to gourmet and exotic (and everything in between) have been my passion for over 30 years. Since discovering Pinterest, I pretty much exclusively cook from the recipes I PIN. My saying is, "if you can PIN it, you can cook it". I love to PIN recipes and I love to cook. I thought, why not blog the recipes I make from my Pinterest food boards. I'm the self-declared, Pincook. Categories
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August 2021
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