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A homemade pie filled with rhubarb and vanilla cream covered with a pillow of meringue. It's the wonderful combination of the sour rhubarb and the sweet meringue that makes this pie a delightful treat for your guests, specially during the summer time when you can use your own rhubarb from your garden.
Ingredient List for 10 servings:
Pie shells
375
gr
Flour
7
gr
Vanilla sugar
150
gr
Sugar
2
Egg yellows
250
gr
Butter
Filling
4
Rhubarb stalks
2
tablespoons
Hazelnuts
2
Eggs
2
tablespoons
Sugar
150
ml
heavy cream
Topping
2
Egg whites
20
gr
Sugar
Oven temperature:
175 degrees Celsius
Instructions:
Pie shells
Preheat the oven at 175 degrees Celsius.
Cut the butter in small pieces and place it in a bowl.
Add the flour, sugar, vanilla sugar, and 2 egg yellows, mix by hand the ingredients so it becomes a dough.
Divide the dough in two, and press out the dough on 2 pie forms so the shells cover the forms.
Prick the bottoms with a fork and place the pie shells in the middle of the oven for 20 minutes.
Take out the pie shells from the oven.
Filling
Peel and cut the rhubarb stalks in small pieces.
Sprinkle the pie shells with the hazelnuts, and place the rhubarb on top.
Mix the eggs for the filling together with sugar and the heavy cream, and pour it on top of the rhubarb.
Place the pies in the oven for 40 minutes.
Take out the pies from the oven.
Topping
Mix the egg whites and the sugar to a hard foam and place evenly on top of the pies using a pastry bag.
Place the pies in the oven for a few minutes until the meringue becomes brown on the surface.
A selection of recipes from the same country.
This recipe is from
France
, Alsace.
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MyCookingPlace.com, your favorite place to share your homemade recipes, and find inspiration for easy
and homemade recipes from around the world.
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