Rhubarb & Custard Meringue Pie
Been making this for more than ten years.
Highly recommended, if there is rhubarb you must make this pie or get someone to make it for you.
It must be at least one of your ‘five-a-day’.
the SHORT CRUST PASTRY
INGREDIENTS
180g plain flour
45g butter, diced [or substitute 20g butter]
45g lard [or substitute 70g cheap spread]
pinch salt
2-3 tbsp cold water [For simple shortcrust you will need about 1½ tablespoons per 100g ]
the METHOD
Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the salt, then add 2-3 tbsp water and mix to a firm dough. [takes time to hydrate flour]
Knead the dough briefly and gently on a floured surface.
nope [Now place the pastry in a polythene bag and leave it in the refrigerator for 30 minutes to rest.]
Line a tart tin, place it in the [fridge] freezer for an hour.
Blind bake from [fridge] frozen at 180°C. [after 15 mins remove beans then further 5 mins]
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the FILLING
Ingredients
a 9″ pie crust, pre-baked
360g rhubarb (you can substitute 120g of this with strawberries if you’d like)
128g sugar
2 tbsp flour
1/4 tsp salt
170g evaporated milk
1 tsp vanilla
3 separated egg yolks, beaten
(Save the 3 egg whites for the meringue.
Set them on the counter at least 30 min prior to using them.)
6 tbsp sugar (for the meringue)
Method
Clean and chop the rhubarb into small pieces about 3/4" (20mm) and place into the prepared pie crust on their ends.
Mix the sugar, flour, salt, evaporated milk, vanilla and egg yolks together and pour over the rhubarb.
Bake for 10 minutes at 200°C, then lower the temperature to 160°C until the custard is set (test with a knife). [20-30mins]
While the pie is baking, prepare the meringue.
In a glass bowl, mix the egg whites on high speed until soft peaks form.
Slowly add in the sugar, one tablespoon at a time, until stiff peaks form.
Once the pie is done baking, immediately top with the meringue.
Make sure the meringue reaches and touches the edge of the crust.
Place the pie back in the oven and bake at 140°C until the top of the meringue is nice and brown.
Cool the pie completely before storing in the fridge.
It’s best served cold.
Unfortunately
It is unlikely that this pie will last for long.
It needs to be well guarded
I’ll be making it this afternoon and will try to supply pictures.
