Brown Sugar and Rhubarb Pie

Ingredients

• Pastry for Single-Crust Pie (see recipe, page 293)
• 1 to 1 1/4 cups packed brown sugar
• 1/4 cup all-purpose flour
• 4 cups finely chopped rhubarb (1 pound) or one 16-ounce package frozen unsweetened sliced rhubarb, thawed
• 3 eggs
• Meringue for Pie (see recipe page 288)

Instructions

1. Bake pastry in a 450° oven for 5 minutes.
2. For filling, in a mixing bowl combine brown sugar and flour. Add rhubarb; toss to coat. Let stand for 15 minutes, stirring once or twice.
3. Separate egg yolks from whites; set whites aside for meringue. Beat egg yolks slightly with a fork. Stir yolks into rhubarb mixture. Transfer rhubarb mixture to the partially baked pastry shell. Cover edge of pie with foil. Reduce oven temperature to 375°. Bake for 25 minutes. Remove foil; bake for 20 to 25 minutes more or till filling is nearly set. (Pie will appear soft in the center but will become firmer upon cooling.)
4. Spread meringue over hot filling, sealing to edge of pastry. Reduce oven temperature to 350°. Bake for 12 to 15 minutes or till meringue is golden. Cool on a wire rack. Cover and chill to store.