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Old-Fashioned Cherry Torte Recipe

Old-Fashioned Cherry Torte Recipe photo by Taste of Home

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When my mom was a little girl, my great-grandma Alice would make this easy dessert. The torte, with its sweet-salty combination of cherries, meringue and a saltine crust is still a favorite today. —Danielle Brandt, Ruthton, Minnesota

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Old-Fashioned Cherry Torte Recipe

Prep: 30 min. + chilling

Yield: 12 Servings

20 10 30

Ingredients

1 cup crushed saltines
1/2 cup butter, melted
4 egg whites
1 teaspoon white vinegar
1 teaspoon vanilla extract
1/2 cup sugar
1 can (21 ounces) cherry pie filling
1-3/4 cups heavy whipping cream, whipped

Directions

Combine cracker crumbs and butter; press onto the bottom of a greased 13-in. x 9-in. baking dish.
In a large bowl, beat the egg whites, vinegar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over crust. Bake at 400° for 10 minutes or until golden brown. Cool completely on a wire rack.
Spread pie filling over meringue. Top with whipped cream. Refrigerate for at least 2 hours. Yield: 12 servings.

Nutritional Facts 1 piece equals 244 calories, 15 g fat (9 g saturated fat), 44 mg cholesterol, 153 mg sodium, 26 g carbohydrate, trace fiber, 2 g protein.

Originally published as Old-Fashioned Cherry Torte in Taste of Home June/July 2009, p65

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Old-Fashioned Cherry Torte

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Reviewed on May. 01, 2013 by Pittypat5458

This is really good. Like the other reviewer I used a 9 by 9 glass baking dish. 9 by 13 is too big for the amount this makes and no way the crust would cover the bottom of a 9 by 13 pan. It is a refreshing, light dessert. I used no sugar added cherry pie filling. Everyone loved this. Great summer and spring dessert. Will definitely make again. Thanks for sharing.

Reviewed on Aug. 20, 2011 by delibelli27

I haven't even tasted it yet. I am sure it will be delicious, but I believe the pan size given is incorrect. When I put the crust in it never would have covered. I used a 9X9. When I put the meringue in it looked correct. It's in the oven now. Also, I wish it would have reminded me to pre-heat the oven at the beginning.

Reviewed on Jun. 24, 2010 by sumac3955

This was a childhood favorite dessert. Our mother used to make it with a graham cracker crust instead of saltines. Glad to find this recipe again.

Reviewed on Jan. 04, 2010 by dlsnow52

Very tastie. Everyone I served it to loved it. I have made it several times, and will be come a part of my favorite recipies.

Reviewed on Aug. 12, 2009 by zucchinilady

I took this to our family reunion - rave reviews! was swamped with requests for the recipe - very tasty!