My family loves pie. Any kind of pie is desired, all the time. Any fruit will do.
Me, I love rhubarb in anything.
So when I was invited to the NY pie party recently, I wanted to really make a statement.
Combining smooth raspberry rhubarb curd, a fluffy meringue top and crisp bottom crust, brings it all together into one delicious pie.
By blind baking the crust, I got away from the dreaded damp bottom crust.
Blind baking means rolling out the crust to a good thickness, then fill it with parchment paper and some weights. Baking it like this means that the crust has a chance to be crisp before getting filled with the moist curd.
I know they make pie weights like these, Fox Run Ceramic Pie Weights, 11-Ounce, and those work really well but I don’t own any. I do own spoons, lots of spoons.
So I lined the pie pan with parchment and then filled the pie with spoons, then baked the empty pie crust.
Once cooled, it was simple enough to fill with tart raspberry rhubarb curd.
Fluffy meringue covers the curd, carefully sealing the crust all around the pie. Baked quickly to brown fluffy peaks, then cooled before cutting.
The perfect springtime pie or frozen food pie.
- ½ recipe gluten free pie crust
- 1 cup organic cane sugar
- 2 cups rhubarb sliced
- 2 cups raspberries (frozen are fine)
- 4 egg yolks
- ¼ cup organic cornstarch
- ¼ teaspoon salt
- 3 tablespoons butter
- 4 egg whites
- 8 tablespoons superfine sugar
- ¼ teaspoon cream of tartar
- roll out pie crust to ¼ inch thick,
- Place in pie pan.
- Place a piece of parchment paper inside and add weights
- Bake at 425 for 20 minutes.
- While it is baking prepare the Raspberry Rhubarb Filling.
- combine raspberries, rhubarb and sugar in a saucepan.
- Simmer till the fruit is soft and mushy
- Pour fruit into a sieve and stir till the juice is drained and all the seeds remain.
- This quantity should measure 2 cups.
- Combine 2-3 tablespoons with the egg yolks to temper them-allow them to come to warm.
- Stir in the cornstarch and salt.
- Stir in the rest of the fruit puree, and return to low heat.
- Cook, stirring frequently, till the mixture is bubbling and thickens- 5-8 minutes
- Whisk in the butter.
- Pour into hot pie crust.
- Bring the egg whites to room temperature. Cold egg whites have less volume than room temperature egg whites.
- Add cream of tartar to the egg whites.
- Beat the eggs till soft peaks form.
- Slowly add superfine sugar while beating and continue to beat until firm peaks form.
- The mixture should feel smooth when you rub it between your fingers; you shouldn't be able to feel any sugar granules.
- Spread the meringue on top of the still warm fiilling.
- Make sure the meringue reaches onto the pie crust. Meringues want to shrink and spreading it to the crust helps anchor the meringue topping.
- Bake at 350 degrees for 10 – 15 minutes until the top is a light golden brown.
- Allow the pie to cool on a rack until it reaches room temperature, before placing in the refrigerator to finish cooling.