HEAT oven to 425 degrees F. Prepare recipe for single crust pie. Roll out and place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Flute edges. Thoroughly prick bottom and sides with fork to prevent shrinking.
BAKE 8 to 10 minutes or until lightly browned. Reduce oven temperature to 400 degrees F. Combine rhubarb, preserves, tapioca, 3 tablespoons sugar and salt in medium bowl. Spoon into pie crust. Bake 35 to 40 minutes or until center is set.
BEAT egg whites, cream of tartar and almond extract with electric mixer at high speed until soft peaks form. Beat in 1/4 cup sugar, 1 tablespoon at a time, until sugar is dissolved and stiff peaks form. Spread over rhubarb filling, covering completely and sealing to edge of pie crust. Sprinkle evenly with almonds.
BAKE 10 minutes or until lightly browned. Cool to room temperature before serving.
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