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

FILLING:

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

MERINGUE:

3 egg whites

1/4 teaspoon almond extract

6 tablespoons sugar

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. 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. In a large bowl, combine the egg, sugar, flour and cinnamon; stir in rhubarb and strawberries. Transfer to prepared crust. Bake at 375° for 35-40 minutes or until filling is bubbly. Place pie on a wire rack; keep warm. Reduce heat to 350°.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. Bake for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Yield: 8 servings.

recipe source : Taste of Home

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