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Old-Fashioned Cherry Torte Recipe
Old-Fashioned Cherry Torte Recipe photo by Taste of Home

Old-Fashioned Cherry Torte Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 12 servings

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

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.

Directions

  1. Combine cracker crumbs and butter; press onto the bottom of a greased 13-in. x 9-in. baking dish.
  2. 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.
  3. Spread pie filling over meringue. Top with whipped cream. Refrigerate for at least 2 hours. Yield: 12 servings.
Originally published as Old-Fashioned Cherry Torte in Taste of Home June/July 2009, p65

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.

Reviews for Old-Fashioned Cherry Torte

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 13, 2013

I liked how light-tasting this dessert was, not overly sweet and rich. I see that others commented on the size of the baking dish. I made it in the 9x13 dish and although the crust was thin, it worked. Now the dessert shrunk quite a bit as the meringue cooled before adding the filling, but the crust shrunk with it. It looked a bit odd as it no longer filled the dish, but it tasted great.

MY REVIEW
Reviewed May. 1, 2013

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.

MY REVIEW
Reviewed Aug. 20, 2011

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.

MY REVIEW
Reviewed Jun. 24, 2010

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.

MY REVIEW
Reviewed Jan. 4, 2010

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.

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