Vanilla Rhubarb Meringue Pie

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Summer is upon us and our rhubarb bush is the size of a small bus. It’s time to get to work.

First up: pie.

For anyone who has their own garden or goes to a u-pick patch for their summer fruits, you know just as well as I do that sometimes you can get carried away. What do you do when you’ve taken your fruit intake one step too far? You make pies. Lots of pies.

When I saw one of my favorite Instagram accounts, Delicious Mag , post their version of this made with coconut, I tackled the bus sized bush.

FOR THE SHELL:

1/4 c. shortening or lard

1/4 c. cold unsalted butter

1 1/4 c. flour

pinch of salt

1/8 – 1/4 c. ice cold water

425 F / 220 C

  1. In a food processor, pulse the flour, salt, butter and shortening until combined and crumbly looking.
  2. Slowly add the water until a dough forms that when pinched sticks together.
  3. Pat into a disk and chill for 30 minutes.
  4. Roll out into an 11-inch disk. The dough sill be crumbly and you may have to do some patchwork once it’s in the pie tin.
  5. Place the disk into the tin and crimp around the edges.
  6. Place the prepared pie tin in the freezer for about 15 minutes unti lthe dough is rock hard.
  7. Bake for 10 minutes.
  8. Set aside once baked.

FOR THE FILLING: large stalks of rhubarb

7-8 large stalks of rhubarb

3/4 c. caster sugar

a splash of lemon juice

4 T. cornflour

4 egg yolks (save the whites for the meringue)

1 T. vanilla paste or 1 vanilla bean

3.5 T. room temperature butter

375 F / 190F

  1. Dice rhubarb into 1-inch pieces and toss in 1/2c. of the sugar. Dump them out onto a lined sheet pan and roast for about 20 minutes.
  2. Once roasted, blend until smooth in a blender and transfer to a sauce pan.
  3. Take a small scoop out and combine it with the cornflour and the remaining sugar and transfer back to the sauce pan.
  4. On medium heat whisk the mixture constantly until it comes to a boil and it has thickened to almost a paste like texture.
  5. Add the butter, vanilla and egg yolks and whisk quickly making sure to not let the eggs scramble. To ensure preventing this add a small amount of the hot curd into the eggs and stir before adding them to the mixture.
  6. Set aside to cool and to room temperature.
  7. Once both the pie crust and the curd are at room temperature, add the curd filling to the crust and bake for 20 minutes to set the curd.
  8. Once baked, set asie to cool to room temperature again.

FOR THE MERINGUE:

4 egg white

1/2 c. sugar

1/2 t. vanilla paste or 1/2 vanilla bean

425 F / 220 C

  1. in a stand mixer whisk the whites on high until they become frothy. Slowly add the sugar and beat into stiff peaks. Add vanilla.
  2. The meringue should be glossy and when rubbed between your fingers doesn’t feel grainy.
  3. Dallop in big swooshy piles over the curd until the curd is fully covered.
  4. Bake for about 8 minutes or until the meringue is golden but NOT dark brown. It can happen quickly so keep an eye one it. It may take a couple minutes more or less depending on your oven.

**When everything is assembled, baked and ready to go, let the pie chill as to not distrub the meringue. If cut when hot, it may weep.

 

 

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