Old-Fashioned Cherry Torte Recipe
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
- 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
- 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.
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.
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