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Old-Fashioned Cherry Torte

Total Time

Prep: 30 min. + chilling

Makes

12 servings

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

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

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.

Nutrition Facts

1 piece: 244 calories, 15g fat (9g saturated fat), 44mg cholesterol, 153mg sodium, 26g carbohydrate (20g sugars, 0 fiber), 2g protein.

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