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Cherry Meringue Pie Recipe

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4.1 from 7 reviews

This Cherry Meringue Pie features a flaky homemade crust filled with a luscious, tangy cherry curd made from tart Montmorency cherries. It is topped with a glossy, fluffy Italian meringue that is toasted to golden perfection. The pie combines tartness, sweetness, and a delightful texture contrast, making it an elegant dessert perfect for gatherings or special occasions.

  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings

Ingredients

Pie Crust

  • 1 ¼ cups all purpose flour (150g)
  • ¼ teaspoon sea salt
  • ½ cup unsalted butter (cubed and frozen for 10 minutes)
  • ½ cup ice water
  • 1 teaspoon vinegar (apple cider or white vinegar)

Cherry Curd

  • 4 cups frozen tart red cherries (500g, Montmorency cherries)
  • ¾ cup granulated sugar
  • 3 tablespoons lemon juice (freshly squeezed)
  • ¼ cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 large eggs
  • 6 large egg yolks (reserve egg whites for meringue)
  • ⅓ cup unsalted butter
  • ¼ teaspoon sea salt (omit if using salted butter)

Italian Meringue

  • 1 ½ cups granulated sugar
  • 5 tablespoons water
  • 6 large egg whites (reserved from the curd)
  • 1 teaspoon lemon juice
  • 1 teaspoon pure vanilla extract

Instructions

  1. Prepare Pie Crust: In a large bowl, combine flour and salt. Add the frozen, cubed butter and work it into the flour with your fingers quickly, flattening the butter cubes until the mixture resembles peas coated in flour.
  2. Add Liquid to Dough: In a separate bowl, mix ice water and vinegar. Gradually add this liquid to the flour mixture one tablespoon at a time, stirring gently until the dough begins to come together. Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes (or up to two days ahead).
  3. Roll and Bake Crust: On a floured surface, roll out the dough to about 12 inches in diameter. Transfer to a pie plate, tuck the edges underneath for a thicker crust, and crimp. Prick the bottom with a fork, then cover with parchment paper and fill with dry beans or rice to blind-bake.
  4. Bake the Crust: Place the crust on a cookie sheet and bake at 355°F (190°C) for 25 minutes. Remove the parchment and weights carefully, then bake an additional 20-25 minutes until golden brown. Let cool slightly.
  5. Make Cherry Curd: In a medium saucepan, combine frozen cherries, ¾ cup sugar, and lemon juice. Simmer over low heat until the mixture reduces by half, yielding about 2 cups of thickened cherry liquid and solids.
  6. Strain Cherry Mixture: Press the cherry mixture through a fine sieve to extract as much liquid as possible, discarding solids.
  7. Prepare Egg Mixture: In a bowl, whisk together ¼ cup sugar and cornstarch. Add 2 whole eggs and 6 egg yolks, whisking thoroughly. Gradually incorporate the hot cherry syrup while whisking constantly.
  8. Cook Cherry Curd: Return the egg and cherry mixture to the saucepan. Add butter and salt, and cook over medium-low heat, stirring constantly with a spatula until thickened and smooth, taking care to avoid lumps.
  9. Fill Pie with Curd: Pour the hot cherry curd into the baked pie crust. Press cling film directly onto the surface to prevent a skin from forming. Refrigerate until fully set, about 3-4 hours or overnight.
  10. Prepare Sugar Syrup for Meringue: In a small saucepan, combine 1 ½ cups sugar with 5 tablespoons water. Heat on medium-low until simmering and continue cooking until the syrup reaches 235°F (115°C), the soft ball stage, using a candy thermometer.
  11. Whip Egg Whites: While the syrup heats, place the reserved 6 egg whites and lemon juice in a stand mixer or bowl with an electric mixer. Whip until medium-stiff peaks form.
  12. Incorporate Syrup: With the mixer on medium-high speed, slowly pour the hot syrup down the side of the bowl into the egg whites, then add vanilla extract. Continue mixing until all syrup is added and the bowl cools to room temperature with a thick, glossy meringue.
  13. Top Pie with Meringue: Remove the pie from the fridge and peel off cling film. Spread a thick two-inch layer of meringue evenly over the cherry curd, reaching all the way to the edges to seal.
  14. Pipe and Torch Meringue: Transfer remaining meringue to a piping bag fitted with a large open star tip (or a plastic bag with the corner cut off). Pipe dollops stacked on top of each other to resemble trees. Use a kitchen torch to carefully toast the meringue peaks until golden brown.

Notes

  • Use frozen butter for flaky pie crust texture.
  • Apple cider vinegar adds tenderness but can be substituted with white vinegar.
  • Blind-bake the crust to ensure it stays crisp when filled with wet curd.
  • Montmorency cherries are ideal for their tartness, but other tart cherries can be used.
  • Press cling film onto the curd surface to prevent skin formation while chilling.
  • Use a candy thermometer for accuracy when making the sugar syrup for meringue.
  • Toast the meringue carefully with a kitchen torch for best visual and flavor results.
  • This pie can be made a day ahead and kept refrigerated.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/cherry-meringue-pie-recipe/