CHERRY MERINGUE PIE
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.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts :
CHERRY MERINGUE PIE
Make and share this Cherry Meringue Pie recipe from Food.com.
Provided by Danielle Michalski
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 9
Steps:
- Preheat oven to 275ºF.
- Cut a brown paper bag or parchment paper to fit a round pizza pan.
- Place a serving plate on the round-cut paper and draw a circle with a pencil.
- Separate the egg whites from the yolks.
- Crack the egg over a separate bowl.
- There must not be any yolk in the whites or it will not whip correctly.
- By using a separate bowl, you guard against having to toss the whole thing if you have an accident with a yolk.
- Save the yolk for another use.
- Place whites and cream of tartar in mixing bowl and beat with a mixer on high speed until frothy.
- Very gradually, add the sugar in a small stream and beat until the meringue forms and holds stiff peaks.
- Pour onto the middle of the brown paper and with a knife or rubber spatula, shape into a resemblance of a pie pan, pushing meringue up at the edges to form sides.
- Leave a 1-inch border around the edge of the paper, The meringue will expand slightly and you want to ensure it will fit on your serving plate.
- Bake in the middle of the oven for 1 and 1/2 hours.
- It should be crispy and browned.
- Turn off oven, open door a notch, and let sit in oven another hour.
- Remove from oven and let cool completely before filling.
- Mix the first three ingredients with mixer and then stir in marshmallows.
- Fold in the whipping topping.
- Place a doily on the serving platter.
- Gently lift meringue from paper and place on serving dish.
- If you have trouble separating the meringue from the paper, place it into a hot oven again for just a minute or two.
- It should lift off of the paper easily.
- Spoon the cream mixture into the shell and spread evenly, pushing a little up the sides.
- Pour berry filling on top.
- Cover with plastic wrap and refrigerate until serving time.
- Variation You can use any flavor of pie filling for this recipe.
- Cover half the pie with blueberries and use cherry on the other to make a great 4th of July dessert.
Nutrition Facts : Calories 3053.7, Fat 113.1, SaturatedFat 70.7, Cholesterol 363.5, Sodium 1178.6, Carbohydrate 483.8, Fiber 3.6, Sugar 292.2, Protein 35.8
CHERRY-LEMON MERINGUE MINI PIES
Steps:
- Make the cups: Preheat the oven to 350 degrees F. Spray twelve 2 1/2-inch muffin cups with cooking spray; set aside. Combine the meringue cookies and flour in a food processor; process until the mixture is in fine crumbs. Add the melted butter and pulse until combined. Spoon about 2 tablespoons of the mixture into each of the prepared muffin cups. Using the back of a measuring tablespoon, press the mixture firmly into the bottoms and sides of the cups. Bake for 8 to 10 minutes, or until just starting to brown. Remove from the oven and immediately press each cup with the back of the tablespoon. Cool the cups in the pan on a rack. Make the filling: Combine the pudding mix and sugar in a medium saucepan. Whisk in the lemonade and egg yolks. Continue to whisk over medium-high heat until the mixture comes to a boil. Remove from the heat and cool for 5 minutes. Spoon 2 tablespoons lemon filling into each cooled meringue cup. Top each with 1 tablespoon cherry pie filling. Chill for about 2 hours, or until the filling is set. If desired, top with whipped cream. Serve the mini pies chilled or at room temperature.
- Photograph by Antonis Achilleos
CHERRY MERINGUE PIE
This is so yummy! Beautiful for festive holidays or just because! The whole family will love this! It's simple to make using canned pie filling, and a make-ahead pie crust. Gotta try this!
Provided by FLUFFSTER
Categories Pie
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- 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°F 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.
CHERRY MERINGUE PUFFS
Add attractive color to meringue cookies with cherry-flavored gelatin. The white chocolate drizzle is delicious.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 60
Number Of Ingredients 6
Steps:
- In medium bowl, place egg whites; set aside until room temperature, about 30 minutes. Meanwhile, line 2 large cookie sheets with cooking parchment paper or foil; set aside.
- Heat oven to 300°F. Beat egg whites, vinegar and salt with electric mixer on high speed until soft peaks form. Gradually beat in sugar and gelatin until stiff peaks form, scraping bowl occasionally. Spoon half of the mixture into large decorating bag fitted with large star tip #824 (at least 1/2-inch opening). Pipe puffs about 1 inch wide and 1 inch high onto cookie sheets, about 1 inch apart. Repeat with remaining mixture.
- Bake 18 to 20 minutes or until dry but not brown. Turn off oven; let stand in oven 15 minutes.
- In small microwavable bowl, microwave 1 1/3 cups of the baking chips uncovered on High 45 to 60 seconds, stirring after 35 seconds, until melted and smooth. Peel cookies from paper or foil; dip bottoms into melted chocolate, and place on waxed paper. Cool completely, about 20 minutes.
- Place remaining baking chips in small resealable freezer plastic bag. Microwave on High 45 to 50 seconds, turning bag over after 25 seconds. Squeeze bag until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle over cooled puffs. Let stand until drizzle hardens, about 10 minutes.
Nutrition Facts : Calories 40, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 20 mg, Sugar 7 g, TransFat 0 g
CHERRY CREAM PIE
Steps:
- Beat cream cheese, sour cream, and milk together in a bowl. Stir pudding mix into the cream cheese mixture. Fold about half the cherry pie filling into the cream cheese mixture; spread into the prepared pie crust and top with remaining pie filling.
- Refrigerate until set and chilled completely, about 2 hours.
Nutrition Facts : Calories 407.8 calories, Carbohydrate 45.3 g, Cholesterol 44.7 mg, Fat 23.6 g, Fiber 0.7 g, Protein 4.9 g, SaturatedFat 11.7 g, Sodium 459 mg, Sugar 21.4 g
CHERRY PIE
Make this classic pie whilst cherries are in season. It's the perfect summer dessert served just warm with plenty of cream or ice cream
Provided by Cassie Best
Categories Dessert
Time 1h40m
Yield Serves 8-10
Number Of Ingredients 10
Steps:
- First, make the pastry. Tip the flour, 50g almonds, butter, sugar and ¼ tsp salt into a food processor. Blend until the mixture resembles breadcrumbs. Beat the egg yolks with 2 tbsp cold water, drizzle over the flour and butter mixture and blend again until the dough starts to clump together. Tip onto a work surface and knead briefly to bring everything together into a smooth dough. Divide into two pieces and shape each lump into a puck shape. Wrap and chill for 30 mins. Will keep, wrapped and chilled, for up to two days.
- Remove the stones from the cherries - either cut them in half and pop out each stone, or use a cherry stoner. Toss the cherries with the jam, sugar and cornflour until there are no floury patches.
- If the pastry has been chilled for longer than 30 mins, bring it out of the fridge 20 mins or so before rolling, as it will be very firm. Heat the oven to 200C/180C fan/gas 6. Dust a surface with a little flour, then unwrap one piece of pastry. Carefully roll it out until it's large enough to line the base and sides of a 25cm pie dish, skillet pan or cake tin. The pastry will be very delicate, if any cracks appear when rolling, squash them back together and keep going. Lift the pastry over the rolling pin and into the dish - don't worry if it breaks, just patch it up by pushing it into the corners and up the sides and closing any holes. There should be a little overhang around the edges. Sprinkle the reserved 2 tbsp almonds over the base, then spread the cherries on top to fill the pie in an even layer.
- Roll out the remaining pastry so it's large enough to cover the pie. Brush a little beaten egg white around the pastry edge. Top the pie with the pastry lid as it is (piercing a hole in the centre for the steam to escape), or make a lattice topping. To do this, cut the pastry into strips, however wide you like. Arrange half the strips in one direction over the pie, leaving a few centimetres gap between each. Weave the remaining strips under and over these in the opposite direction, creating a lattice pattern. Squash the pastry together around the edge, then trim the excess with a sharp knife.
- Crimp the edge for a neat finish, or use any pastry scraps to make shapes to run around the edge - we used a piping nozzle to cut small circles. Stick them on with a little more egg wash, then brush the whole pie with a thin layer of egg wash. Sprinkle over a little caster sugar. Bake for 55 mins-1 hr, checking the pie after 40 mins. The edges may brown more quickly than the centre, if this happens, wrap a little kitchen foil around the edge to protect it.
- Remove from the oven and leave to cool for 1 hr. If you cut it too soon, the fruit juice will be very runny and flood the pie. Best served just warm with cream or ice cream.
Nutrition Facts : Calories 523 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
CREAM CHEESE CHERRY MERINGUE PIE
People are surprised to hear this pie's meringue crust features saltines. The cream cheese and cherry pie filling make this dessert extra special.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, beat egg whites and vinegar 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. Fold in the cracker crumbs, pecans, baking powder and vanilla. , Spread onto the bottom and up the sides of a greased deep dish 9-in. pie plate. Bake at 350° for 14-18 minutes or until meringue is lightly browned. Cool on wire rack (meringue shell will fall in center)., In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped cream. Spoon into meringue shell. Top with pie filling. Chill for at least 2 hours before serving.
Nutrition Facts : Calories 280 calories, Fat 10g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 134mg sodium, Carbohydrate 46g carbohydrate (40g sugars, Fiber 1g fiber), Protein 3g protein.
DORIS' CHERRY MERINGUE TART
An impressive centrepiece for a dinner party dessert
Provided by Mary Cadogan
Categories Dessert, Dinner, Lunch, Treat
Time 55m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Roll out the pastry and line a 23cm flan tin. Press the pastry into the corners and trim off the excess pastry with a sharp knife. Mix the ground almonds with the 3 tbsp of sugar, then sprinkle over the pastry base.
- Drain the cherries well, then pat very dry with kitchen paper. Reserve 200ml of the juice. Scatter the cherries over the pastry case and bake for 15-20 mins, until the pastry is golden and crisp.
- Tip the juice into a small pan and boil for 3 mins until reduced a little. Blend the cornflour to a paste with a little cold water and stir into the pan, cooking until thickened and smooth. Stir in the liqueur and pour into the tart case, then leave to cool while you make the meringue.
- Whisk the egg whites until stiff, then whisk in the 100g of caster sugar until thick. Spread over the filling, ensuring there are no gaps between the filling and the tart case. Return to the oven for 10 mins to brown the meringue, then serve warm or cold.
Nutrition Facts : Calories 438 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 48 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.28 milligram of sodium
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- Make the pastry. Pulse the flour, salt, sugar and butter in a blender, until it resembles breadcrumbs. Add the egg yolk and 1 tbsp cold water. Pulse until it comes together to form a dough. Wrap in cling film, then chill for at least 10 minutes.
- Preheat the oven to 190°C/fan170°C/gas 5. Roll out the pastry on a floured surface to the thickness of a 50p coin and use to line a deep (3cm) 21cm fluted tart tin. Line with baking paper and fill with baking beans or rice. Place on a baking sheet and bake for 15 minutes. Remove the beans/rice and paper and bake for a further 10-12 minutes until golden and crisp. Set aside to cool. Reduce the oven temperature to 180°C/fan160°C/gas 4.
- Put the cherries, sugar and kirsch in a pan over a low heat. When the sugar has melted, increase the heat a little and cook for 5-10 minutes until the cherries start to break down. Whizz in a food processor and press through a sieve, back into the pan. You should have approximately 650-700ml juice – top up with water if you don’t have enough.
- In a bowl, mix the arrowroot with the lemon juice and 1 tbsp water until it forms a paste. Whisk into the cherry mixture and cook over a medium heat until it reaches boiling point. Cook for 3-4 minutes, stirring continuously, until it is really thick. Remove from the heat and beat in the yolks and butter. Cool completely, then pour into the pastry case and chill for 20 minutes to firm up.
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