*  Exported from  MasterCook  *

                        Country Crunch Rhubarb Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crisco Single Crust/10 inch
                        Crunch Layer:
   1      Cup           chopped pecans
     1/4  Cup           all-purpose flour
     1/4  Cup           quick-cooking oats
                        = not instant or old-fashioned
     1/4  Cup           firmly packed brown sugar
     1/2  Tsp           cinnamon
     1/4  Tsp           nutmeg
     1/4  Cup           Golden Crisco Shortening
                        Filling:
   1 1/2  Cups          granulated sugar
     1/4  Cup           all-purpose flour
   2      Tb            quick-cooking tapioca
     1/2  Tsp           cinnamon
     1/2  Tsp           nutmeg
   3 1/2  Cups          fresh or frozen rhubarb
                        = cut in 1/4-1/2-inch pcs
   1      Tb            Golden Crisco Shortening
   2                    eggs -- lightly beaten
   1      Can           pitted red tart cherries -- 14 oz
                        packed in water -- well drained
                        Meringue:
   3                    egg whites
   1      Tsp           cream of tartar
     2/3  Cup           granulated sugar

   1. For crust, prepare and bake Crisco Single Crust. Cool completely. Heat oven to 350F (180C).  2. For Crunch Layer, combine nuts, flour, oats, brown sugar, cinnamon, 1/4 teaspoon nutmeg and 1/4 cup (50 mL) Golden Crisco Shortening in medium bowl. Spread on baking sheet.  3. Bake at 350F (180C) for 10 minutes, stirring several times. Cool. Break into small pieces. Place half of mixture in bottom of baked pie crust. Set aside remaining mixture.  4. For filling, combine 1 1/2 cups granulated sugar, flour, tapioca, cinnamon, l/2 teaspoon nutmeg, rhubarb and 1 tablespoon Golden Crisco Shortening in large saucepan. Cook and stir on medium heat until rhubarb begins to soften. Remove from heat. Stir small amount hot mixture slowly into eggs, mixing thoroughly. Return mixture to saucepan. Cook and stir until mixture starts to thicken. Add cherries. Cook and stir until thickened. Cool slightly. Pour over Crunch Layer. Top with remaining crunch mixture.  5. For meringue, beat egg whites and cream of tartar in medium bowl at high speed of electric mixer until foamy. Beat in 2/3 cup granulated sugar, 1 tablespoon at a time. Beat until sugar is dissolved and stiff peaks form. Spoon over Crunch Layer, spreading to edge.  6. Bake at 350F (180C) for 10 minutes, or until meringue is golden. Cool to room temperature before serving.  Refrigerate leftover pie.  Makes: One 10-inch (25 cm) pie

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