Thursday, July 9, 2009
This is a recipe that my mom made often when I was a child. I just love the egg white topping-- it's the best part of the entire dessert!
2 ½ c. flour
1 c. Crisco
3 Tbsp sugar
½ tsp. salt
2 egg yolks (save egg whites for later in recipe)
2/3 cup milk
Combine flour, Crisco, sugar, and salt for crust with a pastry blender to the consistency of corn meal.
Beat 2 egg yolks and milk.
Add to flour mixture and mix well to form ball of pie crust. Divide into 2 parts. Roll out bottom crust on lightly floured waxed paper to size of jelly roll pan.
Place in jelly roll pan and peel off waxed paper. Let crust come up sides a bit so it will meet the top crust when it is placed over filling.
1 cup cornflake crumbs
2 tbsp flour
3 Tbsp sugar.
Sprinkle this mixture over bottom crust in jelly roll pan.
5 cups cut up rhubarb (1” pieces approximately)
2 cups sugar
½ tsp cinnamon
2 Tbsp flour
Spread the rhubarb mixture over the cornflake crumb mixture in the jelly roll pan. Dot with butter.
Roll out top crust on lightly floured waxed paper. Place on top of rhubarb filling and seal edges all around.
Bake at 400 degrees for 20-30 minutes or until golden brown. Remove from oven to put meringue on.
While the handheld pie is baking, beat 2 egg whites until stiff. Spread on the hot baked crust. Return to oven for 5-10 minutes or until brown.