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Strawberry-Rhubarb Meringue Pie

This pie is a rite of spring at our house, and many people have enjoyed sharing it with us. We love that it's both sweet and tart, with a mild almond accent. —Jessie Grearson, Falmouth, Maine
  • Total Time
    Prep: 45 min. Bake: 50 min. + chilling
  • Makes
    8 servings


  • 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
  • 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
  • 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.

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Average Rating:
  • Veronica
    Jun 2, 2016

    Very good! Just right on sweet to tart. I did not make the crust though.

  • NH-rescue
    Mar 29, 2015

    Oh, my, this pie was good! Just the right amount of sweetness and it looked beautiful! We didn't have pastry flour, so we did a substitution of 2T. cornstarch and 2 T. white whole wheat flour. It was amazingly easy to roll out and very forgiving.

  • crankyankee
    Feb 4, 2015


  • matteliz
    May 15, 2013

    Delicious, fresh-tasting, and easy! I made a regular oil crust instead of the almond crust in this recipe. Otherwise I made the recipe as written, and my husband and kids love it!

    Apr 5, 2012

    No comment left

  • skowalyk
    Jun 28, 2011

    I LOVE this pie! It is the best pie I have ever made! The crust is so tasty, but was hard to roll out, which was the only problem I had with making the pie. I also substituted tapioca for a thickener instead of the egg, and it turned out perfect! Thick filling, and not runny at all. I have a fresh crop of rhubarb, and I cannot wait to make this again!

  • AkhilGarg
    May 10, 2011

    No comment left

  • dhivya
    May 9, 2011

    No comment left

  • kitchenmaid
    Jun 3, 2010

    I made this today..... It was delicious....The first time of making a Rhubarb pie with Meringue....Will be making this again. The crust was great also.

  • Laura.Farnell
    May 19, 2010

    I didn't have enough time to make the crust (though I'd like to try), but I used a store-bought crust with the remainder of the recipe, and it was yummy!