Rhubarb Orange Custard Pie
- 1 pastry dough, for 1-crust pie
- 3 eggs, separated plus
- 1 egg white
- 1 1/4 cups sugar
- 1/4 cup softened butter or 1/4 cup margarine
- 3 tablespoons frozen orange juice concentrate
- 1/4 cup flour
- 1/4 teaspoon salt
- 2 1/2 cups rhubarb, cut in 1/2-inch pieces
- 1 cup chopped nuts
- Beat the egg whites until stiff.
- Add 1/4 cup sugar gradually beating well after each addition.
- Add butter and OJ concentrate to the egg yolks and beat thoroughly.
- Add remaining 1 cup sugar, flour and salt.
- Beat well.
- Add rhubarb to the egg yolk mixture and stir well.
- Gently fold in meringue mixture.
- Pour into unbaked 9" pie shell and sprinke with nuts.
- Set on a drip pan, cover with foil and bake 30 min at 400 degrees.
- Remove foil and bake until set 10-20 minutes more.
pastry, eggs, egg, sugar, butter, orange juice, flour, salt, rhubarb, nuts
Taken from www.food.com/recipe/rhubarb-orange-custard-pie-119108 (may not work)