Strawberry Rhubarb Meringue Pie

Prep Time: 15 min
Cook Time: 45 min
Ready Time: 120 min
Yield: 8 servings

Ingredients

PIE

Single Crust Classic Crisco Pie Crust
1 pound frozen sliced rhubarb, thawed and drained
1 (12 oz.) jar Smucker's® Orchard's Finest® Pacific Mountain Strawberry Preserves
1/3 cup instant tapioca
3 tablespoons sugar
1/8 teaspoon salt

MERINGUE

4 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon almond extract
1/4 cup sugar
1/4 cup sliced almonds

Preparation Directions

HEAT oven to 425°F. Prepare recipe for single crust pie. Roll out and place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Flute edges. Thoroughly prick bottom and sides with fork to prevent shrinking.
BAKE 8 to 10 minutes or until lightly browned. Reduce oven temperature to 400°F. Combine rhubarb, preserves, tapioca, 3 tablespoons sugar and salt in medium bowl. Spoon into pie crust. Bake 35 to 40 minutes or until center is set.
BEAT egg whites, cream of tartar and almond extract with electric mixer at high speed until soft peaks form. Beat in 1/4 cup sugar, 1 tablespoon at a time, until sugar is dissolved and stiff peaks form. Spread over rhubarb filling, covering completely and sealing to edge of pie crust. Sprinkle evenly with almonds.
BAKE 10 minutes or until lightly browned. Cool to room temperature before serving.

Nutritional Information Per Serving

Serving Size (1 slice, 1/8 of pie), Calories 400 (Calories from Fat 120), Total Fat 14g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 0mg, Sodium 210mg, Total Carbohydrate 65g (Dietary Fiber 2g, Sugars 37g), Protein 5g; Percent Daily Value*: Vitamin A 2%, Vitamin C 4%, Calcium 10%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.