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Meringue Strawberry Rhubarb Pie. Beautiful Strawberry Rhubarb Meringue Pie filled with a subtle almond cream is a perfect summer dessert with a great balance of sweetness and tartness. Simply delicious!

Meringue Strawberry Rhubarb Pie

  • Author: Delphine Fortin
  • Prep Time: 45 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 8 servings 1x
  • Category: Cakes and Pies

Description

Beautiful Strawberry Rhubarb Meringue Pie filled with a subtle almond cream is a perfect summer dessert with a great balance of sweetness and tartness. Simply delicious!


Scale

Ingredients

For the pie crust:

  • 3/4 cup (150g) unsalted butter
  • 2 1/2 cups (300g) all purpose flour
  • 3 Tablespoons (50g) granulated sugar
  • 1 pinch of salt
  • 1 large organic egg
  • 1 1/2 Tablespoons water

For the filling:

  • 1 1/3 cups (200g) fresh strawberries, rinced and cut in half
  • 1 1/3 cup (200g) fresh rhubarb, diced
  • 1/2 lemon zest
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 4 Tablespoons (60g) almond flour

For the Italian meringue:

  • 1 cup (200ml) water
  • 1 cup (200g) caster sugar
  • 4 egg whites

Instructions

For the pie crust:

  1. Mix the dry ingredients with the butter and the eggs until the mix is roughly crumbled. Add the water until the ingredients stick together and form a thick dough.
  2. Roll a large disk of 10.5 inches (27 cm) in diameter. Line a pie dish with the crust. Pre-bake the pie at 410°F (210°C) for ten minutes.

For the filling:

  1. Precook the rhubarb with lemon zests and juice for about 5 minutes. Allow to cool a little, then spread over the pie crust. Add the fresh strawberries* on top.
  2. In a large bowl, mix the almond flour with the eggs and sugar, then pour over the pie crust and bake in the oven at 410°F (210°C) for about 15 minutes.

For the Italian meringue**:

  1. Pour water and sugar in a small saucepan, and heat the syrup to 240°F (115°C) without stirring.
  2. When the temperature approaches 230°F (110°C), start beating the whites with an electric mixer or ideally in the bowl of a food processor. When they are foamy but not yet firm, very gradually stream the hot sugar syrup into your egg whites as they continue to whip on low to medium speed.
  3. Once you’ve added all of the syrup, increase the mixer speed to medium-high. Continue mixing until the meringue reaches stiff peaks.
  4. Spoon the meringue over the ganache, swirling decoratively, and toast with a kitchen torch until golden brown in spots, if desired.

Notes

* Alternatively, you can bake the pie with almond-rhubarb filling, and then add the fresh strawberries afterwards, and just before topping with the meringue. Both options work; it’s a matter of personal taste.

** If you go for a classic French meringue instead, here’s how to: beat 4 egg whites with a pinch of salt until they form firm peaks. Add 1/2 cup (100g) icing sugar and beat vigorously. Pour over the pie. Bake in grill position for a few minutes only while checking regularly that the meringue does not burn.

Keywords: Meringue strawberry rhubarb pie