Spiced Rhubarb Pie With Meringue Topping

Directions

1. Line a 9 inch pie pan with pastry crust. Mix the remaining ingredients, let stand for 15 min, then fill pie crust. This pie is excellent also with a lattice pastry crust, but do give the meringue a try. Dot the pie filling with little dabs of butter - about 2 TBSP - if you wish, but this is not necessary. Just makes a richer flavor and adds calories! Bake in a 425 degree oven for 15 min then reduce the oven heat to 350 degrees and bake 30 min longer,till the rhubarb is tender.
2. Remove pie from the oven, and heat the oven to 400 degrees. Make a PIE MERINGUE as follows: 3 egg whites at room temperature (whites beat up to more volumn if somewhat hot) 1/4 tsp. salt 1 tsp. pure vanilla extract 6 TBSP granulated sugar
3. Beat all ingredients except the sugar till frothy. Gradually add in the sugar a little at a time, beating till the meringue is stiff and stands up in peaks without curling over. Place mounds of meringue around the edge of the pie, and spread to the edges to touch the crust all the way around. This helps keep the meringue from shrinking. Mound up the rest of the meringue in the center of the pie, and swirl to meet the meringue border. Bake till nicely browned on the tips of the peaks, about 10 -12 min. Remove from the oven and cold on a wire rack away from drafts. Chill till serving. I prefer mine warmish. It's wonderful.