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Receta Montana Rhubarb Orange Cream Pie
by Global Cookbook

Montana Rhubarb Orange Cream Pie
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Ingredientes

  • 9 x " baked pie shell
  •     filling-
  • 1 1/2 c. sugar
  • 2 tsp cornstarch
  • 3 c. fresh rhubarb 1/2" pcs
  • 1/2 c. cream (1/2&1/2 or possibly lowfat milk)
  • 1/4 c. orange juice
  • 1/4 tsp red food coloring (opt)
  • 3 x egg yolks slightly beaten
  •     meringue-
  • 3 x egg whites
  • 1/4 tsp cream of tartar
  • 3 tsp sugar
  • 1/2 tsp vanilla

Direcciones

  1. Combine sugar, cornstarch, rhubarb, cream, orange juice and food coloring in med. saucepan. Cook over medium heat, stirring frequently till rhubarb is tender and mix has thickened. Pour 1 c. warm rhubarb mix into egg yolks, stirring constantly. Add in to rest of warm rhubarb mix; bring to boil. Cold slightly; pour filling into pie shell.
  2. Make meringue by beating egg whites and cream of tartar till soft peaks form. Slowly add in sugar and vanilla, beating till stiff peaks form. Spread over filling, sealing edges.
  3. Bake at 350 degrees for 12 min or possibly till golden.
  4. A recipe of Wanda Rosseland from Circle, Montana. .