Cherrymeringuepie Recipes

VERY CHERRY MERINGUE DESSERT

Steps:

• Preheat oven to 275 degrees F.
• In the bowl of an electric stand mixer, beat egg whites on medium until foamy. Add cream of tartar and beat on medium-high until peaks start to form. Add sugar and beat until stiff and glossy.
• Pour into a well-greased 9x13 pan. Bake for 60 minutes. Turn the oven off and leave the pan in the oven for 12 hours or overnight with the oven door closed.
• Beat cream cheese, vanilla, salt, and sugar together. Fold in whipped topping and marshmallows. Spread over the Meringue layer. Refrigerate for 3 hours or longer. Prepare the topping.
• Mix the cherry pie filling with frozen raspberries. Refrigerate until serving.
• Cut dessert into squares and top with the cherry mixture.
• Refrigerate leftovers.

SWEET CHERRY MERINGUE DESSERT

Steps:

• In a large bowl, beat the egg whites until foamy. Add cream of tartar and vanilla; beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until stiff glossy peaks form. Fold in saltines and pecans., Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 20-25 minutes or until lightly browned and edges begin to crack. Cool on a wire rack. Spread whipped topping over crust. Carefully spoon pie filling over top.

THE BEST CHERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
• Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
• Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
• Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.

CHERRY MERINGUE PIE

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 PIE

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.

CHERRY PIE

Steps:

• Pit and halve the cherries. Add them to a saucepan with sugar and lemon juice and toss to combine. Cook over medium heat for a few minutes until juices are released. Use a slotted spoon to spoon cherries out into a bowl. Spoon some of the sauce into a cup and stir in the cornstarch until smooth. Return to pot with remaining juices and cook for a few minutes until thickened. Pour over cherries and set aside while you prepare the pie crust.
• Drain the juice from the cans of cherries into a saucepan, reserving 1/3 cup in a small bowl. Set the cherries aside. Add cornstarch to the bowl with the reserved 1/3 cup of juice and stir well to combine.
• Heat the saucepan (that has the juice in it) over medium heat. Add the sugar and stir well. Bring mixture to a low boil. Stir in dissolved cornstarch mixture. Cook, stirring, until thickened, about 2-3 minutes. Stir in butter and lemon juice. Fold in the cherries. Add a few drops of red food coloring, if desired.
• Allow mixture to cool to room temperature while you prepare the pie crusts.
• Preheat oven to 400 degrees F. Set aside a 9'' pie pan. (If using canned cherries, there will be enough filling for a deep dish pie dish).
• Remove one chilled pie crust dough from the fridge. On a lightly floured counter, roll out your dough to about 12'' in diameter. Gently place in the bottom of pie dish. Spoon the cherry filling into the unbaked crust and sprinkle a little cinnamon over the filling. (If using fresh cherries, add a few small pieces of butter on top).
• Remove the second pie crust from the fridge and roll it out in a similar manner. Use a pizza cutter, knife or pastry wheel to cut the crust into long strips, about 1/2'' wide. Lay strips over the crust in a lattice pattern. (If you're lazy, like me, you can just lay half of the strips going one direction, and the others on top, going perpendicular, leaving a small space between each.)
• Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie crust and sprinkle some granulated sugar on top.
• Bake at 400 degrees F for about 40-45 minutes. Check after about 25 minutes and gently place a piece of tinfoil over the top crust to keep it from getting too brown.
• Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely you can cut and serve it, or cover it and refrigerate it overnight to serve the next day.
• Leftover cherry pie will last up to 5 days, stored in the fridge.

DORIS' CHERRY MERINGUE TART

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.

CHERRY MERINGUE PIE

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.