As previous B & B owners we try to find different ways to present all kinds of dishes. Here is one to try.
- 2 cups plus 4 tbsp. flour
- 2 cups plus 7 tbsp. sugar
- 2/3 cup butter
- 5 cups diced rhubarb
- 1 cup whipping cream
- 4 eggs, separated
- pinch of salt
Prehreat oven to 350 degrees. Mix together 2 cups of the flour, 2 tbsp. of sugar and the butter and press into a 13 x 9 inch baking pan. Prick crust with a fork and bake for about 10 minutes.
Mix together the rhubarb, cream, egg yolks and salt with 2 cups of sugar and the remaining flour andpoour over the crust. Bake for 45 minutes.
To make the meringue, beat the egg whites until foamy and while beating, add the remaining sugar, a little at a time. Beat until stiff peaks form. Spoon over the rhubarb mixture and bake for about 8-10 minutes or until lightly browned.
As I was typing this, I remembered we are hosting a dinner in 3 days. This would make a wonderful change of pace. Yummy.
Flapper Pie With A Difference
You never want to lose this one, it’s great!
The difference is the meringue
- 2 1/2 cups crumbs graham crumbs
- 1/2 cup brown sugar
- 1/2 cup melted butter
- 1/2 tsp cinnamon
- 2 1/2 tbsp cornstarch
- Pinch of salt
- 2 cups milk
- 3 egg yolks
- 1/2 cup sugar
Preheat oven to 375 degrees.
In a medium bowl, mix crumbs, butter and brown sugar and cinnamon until well blended. Press into a 9 inch pie plate. Bake in the oven for about 7 minutes and remove from oven.
In a heavy saucepan, mix the egg yolks, sugar, cornstarch and salt and very slowly, while still whisking, add the milk. Continue until the mixture comes to a boil and becomes t hick and smooth. Lower oven to 375 degrees.
Swiss Meringue
7 large egg whites
3/4 cups sugar
Pinch of salt
To make the meringue, combine the ingredients in a heat proof bowl and set bowl in a pan of simmering water. Beat the mixture until warm and sugar has dissolved. Remove from heat and whip into stiff peaks.
Mound this high over the pie and with a flat edged spatula make peaks in the whites, making sure it touches the crust all around, set in the oven and, watching carefully, bake for approximately 8 minutes or until lightly golden.
I am pretty sure you will never rely on the old meringue we all made before.