This classic strawberry rhubarb meringue pie is a spring classic. I add a flavor twist to the meringue which makes it even better!
My paternal grandmother was the most extraordinary baker.
Unfortunately her talent wasn’t passed on to me. My cooking skills are fabulous, but my baking skills…….not so much.
I have spent the last year or so trying to get better at my culinary confections, and my focus has been on pies.
Simply because I adore them.
I remember one of my favorite pies that my grandmother used to make was rhubarb pie. Because I was a California girl, I had never had rhubarb until I visited my grandmother in Wichita Falls, Texas. But after one bite I was hooked! Now I can’t wait until fresh rhubarb shows up at the local grocery store, which usually hits right about now.
Sure enough, as I was doing my Sunday shopping I spied these ruby red stalks of glory and knew it was time to bake a pie!
I decided to go with a strawberry rhubarb meringue because my husband and kids prefer this combination and I am trying to perfect my meringue technique.
The “twist” I mention in the title of this post is the addition of almond extract to the meringue. I happen to be obsessed with this flavoring and believe it elevates almost anything you add it to, like this pie. It is especially delicious with berry and cherry flavors, hence why it works so well here.
Classic Strawberry Rhubarb Pie
- 1 large egg
- 3/4 cup sugar
- 2 Tbsp flour
- 1/4 tsp cinnamon
- 2 cups rhubarb, fresh or frozen. I used fresh
- 2 cups sliced strawberries
- 3 egg whites
- 1/4 tsp cream of tartar
- 1/4 tsp almond extract
- 6 Tbsp Baker’s sugar (fine sugar)
In a large bowl mix together the first 4 ingredients for the fillings. Gently fold in the fruit.
Fill pie shell with the fruit mixture and bake for 35-40 minutes
Five minutes before the pie is done baking, make the meringue.
Add the egg whites to your mixer and mix on medium until just starting to froth. Add the cream of tartar. Then slowly add the sugar. When you have soft peaks, add the extract. Continue to mix until the meringue can hold a stiff peak.
When the pie is done baking, pull out of the oven and immediately cover with the meringue. You want the pie to be as hot as possible, so be careful and don’t burn yourself! Place back in the oven and lower the heat to 350. Bake for 15 minutes or until golden brown.
Remove from oven and let cool completely.
If you are perusing your grocery store and spy some bright rhubarb and strawberries, then I highly recommend trying this spring pie!
For more meringue pies and treats, try these posts: