Ingredients
1/2 cup all-purpose flour1/4 cup whole wheat pastry flour1/4 cup ground almonds1/2 teaspoon salt1/4 cup cold butter, cubed2 tablespoons cold waterFILLING:1 egg, lightly beaten3/4 cup sugar2 tablespoons all-purpose flour1/4 teaspoon ground cinnamon2 cups chopped fresh or frozen rhubarb, thawed1-1/2 cups sliced fresh strawberriesMERINGUE:3 egg whites1/4 teaspoon almond extract6 tablespoons sugar
Preparation
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.
