Cherry Meringue Pie
TOTAL TIME: Prep: 15 min. Bake: 15 min. + chilling
YIELD: 6-8 servings.
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.
Ingredients
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1 can (21 ounces) cherry pie filling
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3 large egg whites
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1/4 teaspoon cream of tartar
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6 tablespoons confectioners' sugar
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1/4 teaspoon almond extract
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1 pastry shell (9 inches), baked
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1/4 cup chopped walnuts
Directions
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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.
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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.
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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.
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