Strawberry-Rhubarb Meringue Pie

• 1/2 cup all-purpose flour
• 1/4 cup whole wheat pastry flour
• 1/4 cup ground almonds
• 1/2 teaspoon salt
• 1/4 cup cold butter, cubed
• 2 tablespoons cold water
• 1 egg, lightly beaten
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground cinnamon
• 2 cups chopped fresh or frozen rhubarb, thawed
• 1-1/2 cups sliced fresh strawberries
• 3 egg whites
• 1/4 teaspoon almond extract
• 6 tablespoons sugar

1. In a food processor, combine the all-purpose flour, pastry flour, almonds and salt; cover and pulse until blended. Add butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball.
2. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
3. In a large bowl, combine the egg, sugar, flour and cinnamon; stir in rhubarb and strawberries. Transfer to prepared crust. Bake at 375u0b0 for 35-40 minutes or until filling is bubbly. Place pie on a wire rack; keep warm. Reduce heat to 350u0b0.
4. In a large bowl, beat egg whites and extract on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust.
5. Bake for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.

allpurpose, whole wheat pastry flour, ground almonds, salt, cold butter, cold water, egg, sugar, flour, ground cinnamon, frozen rhubarb, fresh strawberries, egg whites, almond extract, sugar

Taken from www.tasteofhome.com/recipes/strawberry-rhubarb-meringue-pie/ (may not work)