Cherry Meringue Pie Recipe

5 2 4
Cherry Meringue Pie Recipe
Cherry Meringue Pie Recipe photo by Taste of Home
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Cherry Meringue Pie Recipe

Read Reviews
5 2 4
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min. + chilling
MAKES:
6-8 servings
TOTAL 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 small saucepan, heat pie filling on low. Meanwhile, in a large bowl, beat egg whites and cream of tartar on medium speed 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 brown. Cool on a wire rack for 1 hour. Chill for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Cherry Meringue Pie in Country Woman Christmas Annual 2002, p28

Nutritional Facts

1 piece: 258 calories, 9g fat (3g saturated fat), 5mg cholesterol, 134mg sodium, 40g carbohydrate (24g sugars, 1g fiber), 4g protein.

  • 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
  1. In a small saucepan, heat pie filling on low. Meanwhile, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form.
  2. 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.
  3. Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Chill for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Cherry Meringue Pie in Country Woman Christmas Annual 2002, p28

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Reviews forCherry Meringue Pie

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MY REVIEW
TexasCookie User ID: 4277703 60853
Reviewed Oct. 19, 2011

"Shockingly delicious and so simple. We will be having this again."

MY REVIEW
FriedaG User ID: 1671534 132717
Reviewed Jan. 22, 2010

"A cherry pie different from all the ones I've ever had - it is delicious. But I almost feel guilty to serve it because it's so easy!"

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