Cornelian Cherry Meringue Pie – A Seasonal Twist on a Classic Dessert
This Cornelian Cherry Meringue Pie combines crisp pastry, vibrant cherry curd filling, and billowy meringue topping. Perfect for summer gatherings or festive occasions, it’s a stunning homemade dessert that balances tart and sweet in every bite.
Ingredients
For the Pastry
- 200 g plain flour
- 100 g cold butter cubed
- 1 egg yolk
- 2 tbsp icing sugar optional
- pinch salt
- 1-2 tbsp cold water as needed
For the Filling
- 750 g cornelian cherries very ripe, whole, with pits
- 150 g sugar adjust to taste
- 2 tbsp cornflour mixed with 2 tbsp water
- 0,5 whole lemon juiced
- 1 whole 1 egg + 2 egg yolks
- 25 g butter
For the Meringue
- 3 egg whites
- 150 g caster sugar
- 0,5 tsp lemon juice
Instructions
- In a food processor, pulse flour, butter, salt, and icing sugar until crumbs. Add yolk, then a little water if dry. Wrap, chill 30 min.
- Roll out to 3 mm, line a 23 cm tart tin, chill again 20 min. Blind bake at 180 °C (160 °C fan) for 15 min with baking beans, then 8–10 min without until golden.
- Simmer cherries with 100 ml water until soft. Push through sieve to remove pits/skins You should end up with 400–500 g purée.
- Heat purée with sugar. Stir in starch slurry and lemon juice, cook until thick and glossy. Whisk vigorously while cooking the starch out to avoid burning.
- In a bowl, whisk whole egg + yolks. Whisk in a ladle of the hot cherry mix and return everything to pan. Cook gently until custardy. Off heat, whisk in butter. Pour into pastry case.
- Beat egg whites with lemon juice until you reach soft peak. Add sugar 1 tbsp at a time, whisking to stiff glossy peaks.
- Spread or pipe meringue over hot curd, sealing edges. Use a spoon to lift the meringue as you like. Bake 15–20 min at 180 °C (160 °C fan) until golden.
- Cool to room temp, then chill at least 3–4 hrs before slicing.