Cherry Meringue Pie
Country Woman Christmas
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My mother always made cherry pie with a meringue topping— and I think her mother did, too. It's a nice way to finish off a holiday dinner or everyday meal.
SERVINGS: 6-8
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 15 min. + chilling
Ingredients:
- 1 can (21 ounces) cherry pie filling
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons confectioners' sugar
- 1/4 teaspoon almond extract
- 1 pastry shell (9 inches), baked
- 1/4 cup chopped walnuts
Directions:
In a saucepan, heat pie filling on low. Meanwhile, in a mixing bowl, beat egg whites on medium speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form.
Remove pie filling from the heat; stir in extract. Pour into pastry shell. Spread meringue over hot filling, sealing edges to crust. Sprinkle with walnuts. Bake at 350° for 15 minutes or until meringue is golden. Cool on a wire rack for 1 hour. Chill for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.