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November 27 - National Bavarian Cream Pie Day

MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Bavarian Rhubarb Sour Cream Meringue Pie
 Categories: Pies, Pastry, Fruits, Dairy
      Yield: 12 servings

MMMMM--------------------------PASTRY--------------------------------
    200 g  (1 1/4 c) A-P flour
      1 ts Baking powder
    100 g  (1/2 c) sugar
    113 g  (1/4 lb) butter
      1 pn Salt
      1 lg Egg
    500 g  (4 c) rhubarb
      2 tb Sugar

MMMMM-------------------------FILLING--------------------------------
     35 g  Cornstarch
    400 ml (1 2/3 c) milk
      1 tb Vanilla bean paste
           +=OR=+
      1    Vanilla bean; scraped out
      3 lg egg yolks
     70 g  (1/2 c) powdered sugar
    3/4 c  Sour cream

MMMMM-------------------------MERINGUE-------------------------------
      3 lg Egg whites
    150 g  (to 200 g) sugar; 3/4 - 1 c
        pn Salt or lemon juice
    1/2 ts Cream of tartar; opt

  Grease the springform pan (26cm/10") well. Set the oven to 375oF/190oC
  top/bottom heat.

  Combine flour, baking powder, butter, sugar, salt and 1 egg in a bowl
  and combine with your handheld mixer using the hook attachment. If
  making the pastry with your hands, use cold butter. Form the pastry to
  a disk and let chill for 30 minutes or while you prepare the rest.

  Clean the rhubarb and cut into small pieces, gather on a microwave
  safe plate and sprinkle with 2 tablespoons of sugar. Microwave for 30
  seconds, mix briefly, then microwave for another 30 seconds. Drain the
  rhubarb pieces in a colander.

  To make German vanilla custard you can simply cook the pudding using
  cornstarch instead of the pudding powder.

  To flavor the custard, you can use vanilla essence but it would be
  even more delicious to add vanilla bean paste or the seeds of one
  whole vanilla bean and (depending on the size of your eggs) about 3
  egg yolks.

  Measure out 400 ml of milk and heat with the seeds of a vanilla bean.
  Add a pinch of salt. Beat 3 egg yolks with 70 g powdered sugar for at
  least 3 minutes with a handheld mixer until thick. Stir in 40 g
  cornstarch.

  Add this mixture to the hot milk while stirring constantly and bring
  to a boil again.

  Stir in the sour cream and remove from heat. Fold in rhubarb.

  Roll out the dough in a 26 cm springform pan, pulling up the edge
  slightly. Spread the pudding and rhubarb mixture evenly over the
 dough.
 
  Bake for about 45 minutes.

  About 10 minutes before the end of the baking time make the meringue.

  Add egg whites to clean bowl. For a thick layer or meringue use 4 egg
  whites. Note that 4 whites might have to bake a bit longer . Add 1/2
  tsp. cream of tartar before you begin beating the egg whites. You can
  make the meringue without cream of tartar, by adding some salt or
  lemon juice but adding cream of tartar helps stabilize the meringue
  and prevent it from weeping.

  Add sugar gradually. Add the sugar bit by bit, while beating on high
  speed. The sugar must be added gradually while you beat the egg whites
  to stiff peaks. Adding the sugar too quickly will knock the air out of
  the egg whites and make them difficult to mix thoroughly.

  When is my meringue done? When you lift the beaters, the tips will
  stand straight up. The mixture should be smooth when you rub it
  between your fingers with no undissolved sugar grains!

  When the pie is done take the pan out of the oven and turn the oven
  down to 300oF/150oC. Then run a knife between the pie and the edge
  of the baking pan.

  Remove the edge of the springform pan. Using a spatula, spread the
  meringue mixture onto the cake and spread decoratively in wavy
  movements. Finish baking for another 8 minutes depending on how thick
  you applied your meringue.

  Let cool before slicing.

  RECIPE FROM: https://cinnamonandcoriander.com

  Uncle Dirty Dave's Archives

MMMMM

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