Rhubarb Meringue Pie ( Martha Stewart)

Just realised that I’ve made this rhubarb pie weeks ago but did not get a chance to get it posted .  We’ve harvested our last rhubarb of the year from our vegetable patch a couple of weeks ago . Decided to make some jam with all of the rhubarb but I’ve a sudden craving for  pie !  LOL  Yup, I love to make pies & most importantly eating them ! LOL  My hubby was not really keen of rhubarb & usually I’ve added some apples in my rhubarb pie just for him . So here again I’m trying my luck with this Martha Stewart's recipe  .  What did Mr. Bossy says…  “Well, it’s tastier  with some apples or strawberry “  LOL  For me it was delicious not overly sweet coz I’ve reduced the sugar to slightly less than 1 cup . I love the meringue topping that goes well with the tangy rhubarb filling , even my bossy hubby likes it too .

Jane Austen moment in Persuasion

Chapter 14

Louisa was now recovering apace.  Her mother could even think of her being able to join their party at home, before her brothers and sisters went to school again. The Harvilles had promised to come with her and stay at Uppercross, whenever she returned.  Captain Wentworth was gone, for the present, to see his brother in Shropshire.
"I hope I shall remember, in future," said Lady Russell, as soon as they were reseated in the carriage, "not to call at Uppercross in the Christmas holidays."

After harvested almost all the rhubarbs from our vegetable patch

Rhubarb Meringue Pie ( Martha Stewart)

Adapted from Martha Stewart

Ingredients  for 20cm pie dish or 8 mini pies

Pâte surcrée  

900g or 2 pounds of rhubarb ( trimmed & cut crosswise into  about 7 cm)

flour for work surface

1 ¾ cup sugar ( I’ve used slightly less than a cup)

3 large egg yolks & 4 large egg whites

2 tbsp unsalted butter

¼ cup cornstarch

Coarse salt

Directions:

1)      Preheat oven 180°C .  Roll out pâte sucrée on a lightly floured surface . Place the prepared pâte sucréee crust on  a pie dish & refrigerate it for 30 mins . Prick with fork , the pie crust & lined with parchment paper . Fill with pie weights or dried beans. Bake for 5 to 10 mins till pie crust turn light & golden. Let to cool.

2)      Juice rhubarb  ( at least 2 cups of juice & if needed add in water) .  Whisk, cornstarch , 1 cup sugar, ½ salt . Whisk in juice in saucepan & bring to a boil . Cook & whisk for 1 min.

3)      Place yolks in a bowl & gradually whisk in half of the hot juice mixture. Return to pan & cook over medium heat . Whisk till it thickens about 1 min. Beat in butter & strain through a fine sieve into the pie crust. Refrigerate it till set for at least 4 hours or overnight.

4)      Preheat double boiler & heat egg whites with  ¾ cup sugar . Whisk till sugar dissolves & mixture is hot about 2 mins.  Transfer to mixing bowl & whisk on high speed till medium peaks form. Spread or dollop meringue  onto pie & broil till slightly browned about 30 to 40 seconds.  

Linking this post to Cook Like A Star event - Cook Like Martha Stewart hosted by  Zoe from Bake For Happy Kids & co-hosted with  Baby Sumo of Eat Your Heart Out  & Jocelyn of Riceball Eats