Rhubarb-Orange Cream Pie

Rhubarb-Orange Cream Pie

Farm Journal's  Country Cookbook   -    1959

Pastry for 9" pie shell

3 eggs, separated

1 1/4 c. sugar

1/4 c. flour

1/4 tsp. salt

2 1/2 c. rhubarb, cut into 1/2" pieces

1/3 c. chopped pecans

Line 9" pie pan with pastry; make high fluted rim.

Beat egg whites until stiff; add 1/4 c. sugar gradually,

beating well after each addition.

Add butter and juice concentrate to egg yolks;

beat thoroughly.

Add remaining l c. sugar, flour and salt ;  beat well.

Add rhubarb to egg mixture; stir well.

Gently fold in meringue.

Pour into pastry-lined pan;  sprinkle with nuts.

 bake on bottom rack in moderate oven (375*) 15 minutes.

Reduce heat to slow (325*);  bake 45 to 50 minutes more.