Prep Time 15m
Cook Time 45m
Ready Time 120m
Yield 8 servings

  • 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
  • 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
  • Step 1Heat 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.
  • Step 2Bake 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.
  • Step 3Beat 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.
  • Step 4Bake 10 minutes or until lightly browned. Cool to room temperature before serving.
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