Rhubarb Pie

PIE

• ½ recipe Pie Dough, made with butter  
• 1½ pounds young, pink rhubarb stalks, cut into 1-inch pieces (about 5 cups)
• ¾ cups sugar
• 2 tablespoons quick cooking tapioca

MERINGUE

• 2 egg whites
  
  

  Preheat the oven to 425° F. Prebake the pie crust until golden.Remove to a cooling rack. Reduce the oven temperature to 350°.

  Wash the rhubarb pieces and drain.In a non-aluminum saucepan, combine the rhubarb with the sugar and tapioca.

  Cover and simmer over moderately low heat until the rhubarb is tender, about 12 minutes.Turn the mixture into a bowl to cool to room temperature.

  When cooled, spread the rhubarb filling evenly in the pie shell.

  Prepare the meringue:With an electric mixer, beat the egg whites until foamy.Gradually add the sugar, and beat until the whites are stiff and glossy.

  Place the meringue in a pastry bag fitted with a star tube and pipe the meringue in lattice fashion over the rhubarb mixture. Bake the pie for 10 minutes, or until the meringue is golden. Serve at room temperature.