Rhubarb Orange Pie
A tangy, sweet rhubarb-orange pie with a fluffy meringue topping, perfect for spring gatherings and those who enjoy vibrant citrus and tart fruit flavors.
Ingredients
Instructions
- Line a pie plate with pastry dough.
- Beat egg whites until stiff peaks form.
- In a separate bowl, beat egg yolks with 1/4 cup sugar, butter, and orange juice concentrate thoroughly.
- Add remaining sugar, flour, and salt; beat well to combine.
- Stir rhubarb into the yolk mixture.
- Gently fold in the beaten egg whites (meringue) into the rhubarb mixture.
- Pour the filling into the prepared pastry shell.
- Sprinkle the top with pecans.
- Bake on the bottom rack at 375°F for 15 minutes, then reduce oven temperature to 325°F and bake for an additional 45 minutes.
Tips & Substitutions
For a lighter texture, ensure the egg whites are beaten to stiff peaks before folding them into the mixture. If fresh rhubarb isn't available, frozen can be used; just thaw and drain excess moisture. Consider using a non-dairy margarine for a vegan-friendly option. Pair this pie with a scoop of vanilla ice cream for a delightful contrast in temperature and flavor.
Serving Suggestions
Serve the Rhubarb Orange Pie warm or at room temperature, garnished with a dollop of whipped cream or a scoop of ice cream. It pairs wonderfully with a light fruit salad or a refreshing beverage like iced tea. For a unique twist, serve alongside a slice of Lemon Bar Deluxe for a delightful dessert platter.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, preheat the oven to 350°F and warm the pie for about 15 minutes until heated through. This method helps retain the crust's crispness, ensuring every slice is delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Orange Pie contains roughly 219 calories, with 3g protein, 45g carbohydrates, and 5g fat. It is a good source of vitamin C (18% of the Daily Value), dietary fiber (14% of the Daily Value), and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 897mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fruit instead of rhubarb?
Yes, you can substitute rhubarb with other fruits such as strawberries or apples, but the pie's flavor will change. If using apples, consider adding a bit more sugar to balance the tartness. Each fruit brings its own unique taste, so feel free to experiment within the realm of American recipes.
How can I tell when the pie is done baking?
The pie is done when the filling is set and slightly puffed, and the top is golden brown. A knife inserted into the center should come out clean. Keep an eye on it during the last stages of baking to prevent over-browning. If the crust edges brown too quickly, cover them with foil.
Is it possible to make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and store it in the refrigerator. Just remember to let it cool completely before covering it. When ready to serve, you can warm it briefly in the oven or enjoy it cold. This pie can be a delightful addition to holiday gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).