Post by chief_cook2 on May 1, 2003 9:24:51 GMT -6
Pastry for one nine inch pie 3 eggs, separated 1¼ cup sugar ¼ cup soft butter
or margarine 3 tablespoons frozen orange juice concentrate ¼ cup flour ¼ <br>teaspoon
salt 2 ½ cups rhubarb, cut in ½ inch pieces 1/3 cup chopped pecans Beat egg
whites until stiff. Add ¼ cup of the sugar gradually, beating well after each
addition.
Set aside. Combine butter and juice concentrate and egg yolks. Beat
thoroughly.
Add remaining sugar, flour, salt, and beat well. Add rhubarb to yolk mixture.
Stir well. Gently fold in meringue. Pour into pastry lined 9 inch pie pan
(make high fluted rim). Sprinkle with nuts. Bake in hot oven (400°) for 40 to
50 minutes.
Cool. This recipe doubled wilt make three 8 inch pies.