Apple-Rhubarb Meringue Pie – Recipe
Although my mom used rhubarb to make a very refreshing summer drink, called Compote.
Rhubarb is in season now, so I decided to make an Apple-Rhubarb Meringue Pie. This is a very interesting recipe, since the rhubarb is cooked into a preserve like mixture, before being added to the sliced apples.
The combination of apples and the rhubarb mixture, creates a wonderful, slightly tangy apple filling.
The meringue topping, sprinkled with shredded dough, gives it a nice finishing touch.
- 2 cups all purpose flour
- 4 eggs, separated
- 3/4 cup butter, refrigerated
- 1/3 cup powdered sugar
- 1 tsp. vanilla extract
- 1 Tbs. cold water
- 3 cups rhubarb, cut into 1/2 inch pieces (see TIP below)
- 5 cups, apples (peeled, seeded, and cut to small slices. I used Gala apples, but Granny Smith would be best)
- 2/3 cup light brown sugar
- 1 Tbs. corn starch
- 1 tsp. cinnamon, ground
- 1/4 tsp. allspice, ground
- 1/8 tsp. cloves, ground
- 1/2 cup powdered sugar
- 4 egg whites, whipped
- 1 Tbs. plain bread crumbs
- In a medium mixing bowl, add the flour and powdered sugar.
- Cut the cold butter into small chunks, and add to the flour.
- Separate the egg yolks from the egg whites.
- Save the whites, and keep refrigerated.
- Add the yolks to the flour mixture.
- Add the water and vanilla.
- Using a pastry cutter, mix all the ingredients in the bowl, until all mixed together and a ball of dough is formed.
- Using your hands, work the dough for a minute longer, to make sure it is well blended.
- Divide the dough into two parts, 1/3 for topping, and 2/3 for the bottom pie shell.
- Clover and keep refrigerated for at least half hour, or longer.
- While waiting, prepare your apple-rhubarb filling.
- Cover your work are with a lightly floured silpat mat, parchment or waxed paper.
- Remove the larger piece of the dough from the fridge (leave the smaller one in the fridge for later use), flatten with your hands, and place it on the floured work area.
- Sprinkle the top of the dough with more flour, and roll it out into a round circle, at least 1 inch larger than the diameter of the bottom of your pie pan. (I used Teflon coated 10 inch pie pan).
- Place the pie pan over the rolled dough, and flip the mat over, so the dough is on top of the pie pan.
- Slowly loosen the dough from the mat, and fit it into the bottom and sides of the pie pan. Press it down lightly, to remove any air bubbles, trapped underneath.
- Finish nicely the top edges, to fit the pan, pressing any leftover dough pieces into the pie shell.
- Sprinkle the bottom of the pie shell with 1 Tbs of plain bread crumbs (these will help to absorb any excess juice from the filling, preventing the bottom of the pie from becoming soggy).
- Spread the rhubarb-apple filling over the bread crumbs, and smooth the top with the back of the spoon, to give it an even finish.
- Remove the egg whites from the fridge.
- Whip them until the mixture begins to resemble whipped cream.
- Gradually add the powdered sugar, and keep on whipping, until all sugar is incorporated.
- Spoon the whipped mixture on top of the rhubarb-apple filling, and smooth it out with the back of a spoon.
- Remove the cold remaining dough from the fridge, and shred it on a large eye hand shredder, spreading it evenly over the top of the whipped mixture.
- Bake for 60 minutes in a preheated oven at 325 degrees F.
- Once done, turn off the oven, leave the pie in the oven for another 30-45 minutes, with the oven door left ajar, for the pie to cool off.
- Remove from the oven, keep it in the pie pan, and cool completely on a wire rack, if you do not plan to serve it right now.
- This pie is delicious served warm with a small scoop of vanilla ice cream.
- In a medium sauce pan, add the chopped rhubarb, brown sugar, cinnamon, allspice, and cloves.
- Mix well to coat.
- Bring to boil, and cook UNCOVERED for at least 15 minutes on medium heat, mixing occasionally, until the liquids cook out, and the mixture gains a fruit preserve consistency.
- Remove from heat, and cool.
- Add the cooled mixture to the chopped apples, and mix well to coat the apples with the mixture.
- Set aside.
Before cutting up the rhubarb, you need to peel off the thin stringy skin. Cut off the bottom and top tip of the rhubarb stalk, and starting at one end, grasp the thin skin layer and pull down toward the other end to peel it off. Repeat this process all around the stalk. Also remove and discard any additional fibers forming during cutting the stalk into chunks.
If you have a really sharp knife, which does not leave strings dangling from the cut rhubarb chunks, you really do not have to peel the stalks.