Rhubarb Orange Custard Pie

Total Time: 1 hr 15 mins Preparation Time: 35 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 pastry dough, for 1-crust pie
• 3 eggs, separated plus
• 1 egg
• 1 1/4 cups sugar
• 1/4 cup softened butter or 1/4 cup margarine
• 3 tablespoons frozen orange juice concentrate
• 1/4 cup flour
• 1/4 teaspoon salt
• 2 1/2 cups rhubarb, cut in 1/2-inch pieces
• 1 cup chopped nuts

Recipe

• 1 beat the egg whites until stiff.
• 2 add ¼ cup sugar gradually beating well after each addition.
• 3 add butter and oj concentrate to the egg yolks and beat thoroughly.
• 4 add remaining 1 cup sugar, flour and salt.
• 5 beat well.
• 6 add rhubarb to the egg yolk mixture and stir well.
• 7 gently fold in meringue mixture.
• 8 pour into unbaked 9" pie shell and sprinke with nuts.
• 9 set on a drip pan, cover with foil and bake 30 min at 400 degrees.
• 10 remove foil and bake until set 10-20 minutes more.