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Cherry Meringue Pie, slice on cornish blue plate, close up portrait
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Cherry Meringue Pie

Servings: 6

Equipment

  • 9 inch pie dish

Ingredients

For The Cherry Pie Base:

  • 600 g cherries ripe and pitted or same amount canned pitted black ones
  • 2 tbsp caster sugar or 2 tbsp jam if using canned cherries
  • 1 pack ready-made shortcrust pastry pre-rolled
  • 1 tbsp milk to brush the pastry

For The Meringue:

  • 2 egg whites
  • 80 g caster sugar

Instructions

For The Cherry Pie Base:

  • Line the pie plate with shortcrust pastry (I used pre-rolled today) and preheat the oven to 160c / gas mark 3.
  • Pit the cherries if using fresh ones. Scantly cover the base of a small saucepan with water and simmer the cherries. Add the 2 tbsp caster sugar to make it syrupy. Heat until barely cooked through. Allow to cool slightly.
  • Spread the cherries onto the pastry base. If you use canned ones, spread some jam on the pastry base before scattering drained canned cherries on top.

For The Meringue Topping:

  • Meanwhile whisk your egg whites in a large mixing bowl and gradually add the remaining caster sugar to form a meringue standing in soft peaks.
  • Cover the cherries with the meringue mix and bake at 160c gas mark 3 for 25 minutes - until golden brown on top.