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 McCormick® Pure 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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