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.
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.
- Carbohydrate 63.2007076662902 g
- Cholesterol 0 mg
- Fat 11.2459779982901 g
- Fiber 1.22407166596705 g
- Protein 3.62436465747833 g
- Saturated Fat 3.84605436622535 g
- Serving Size 1 1 - (168g)
- Sodium 221.996182886617 mg
- Sugar 61.9766360003231 g
- Trans Fat 2.20831533308443 g
- Calories 367 calories
Step-by-step
- 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.
Ingredient lists reveal proportions, but they rarely explain how physical forces interact inside a confined kitchen workspace. Whip egg whites in a thoroughly grease-free metal or glass bowl because any residual fat prevents the proteins from forming the stable matrix required to trap air. Adding cream of tartar introduces acid, which strengthens those protein bonds and keeps the foam from weeping prematurely during the final bake.
Assessing doneness relies entirely on visual and textural cues rather than internal probes. Stiff glossy peaks should hold their shape without curling over when the beaters are lifted straight up from the bowl. Once the pie emerges from a 350-degree oven, the meringue must transition from stark white to a uniform golden brown across the ridges before the cooling phase begins.
Amateur bakers frequently stumble by spreading the meringue onto cold filling or failing to anchor the foam directly against the pastry crust. Hot filling creates steam that cooks the underside of the meringue, while sealing the edges prevents the topping from shrinking back and exposing the fruit underneath during chilling.
Cooling requires a wire rack for one full hour to allow ambient air circulation beneath the crust, preventing condensation from rendering the pastry soggy. Transferring the pie to the refrigerator for at least three hours stabilizes the starches in the filling and firms the meringue before slicing with a sharp knife dipped in hot water.
