Cherry Meringue Pie with Buttery Shortcrust

Cherry Meringue Pie

Category: Desserts
Servings: 8

Ingredients

Instructions

1. Prepare the Cherry Filling
   Begin by preparing the cherry compote. Wash and pit the cherries, then place them in a saucepan. Add sugar, the seeds scraped from the vanilla pod, the vanilla pod itself, and the zest of one lemon. Squeeze the lemon juice, strain it, and add the juice to the pot. Stir the mixture with a spatula and cook over medium heat until it begins to boil.

   Related Articles

   • 
     Traditional Trentino Zelten Cake with Dried Fruits and Nuts
   • 
     Cheesy Ham and Mozzarella Mashed Potatoes
   • 
     Crispy Roasted Pumpkin and Potatoes with Rosemary
   • 
     Nutella Tartlets: Decadent Mini Desserts with Buttery Shortcrust

2. Thicken the Filling
   Take a small amount of the cherry liquid from the saucepan, dissolve the agar-agar in it, and then add this to the cherry mixture to thicken it. Stir the mixture well. Lower the heat and allow it to simmer for about 40 minutes, stirring occasionally, until it reaches a temperature of 108°C (you can use a kitchen thermometer for accuracy). Once the compote is ready, remove the vanilla pod and set it aside to cool.

3. Prepare the Shortcrust Pastry
   To make the shortcrust pastry, start by “sablage” (creating a crumbly mixture). In a food processor, combine the sifted flour, a pinch of salt, and cold butter cut into large pieces. Pulse until the mixture resembles coarse breadcrumbs. Transfer this mixture to a work surface, add sifted powdered sugar, and make a well in the center. Add lemon zest and mix the dough together using a fork. As the dough starts to come together, switch to your hands to gently knead it into a compact ball, being careful not to overwork it to keep the pastry light.

4. Chill the Dough
   Shape the dough into a disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes to firm up.

5. Roll Out and Bake the Crust
   After chilling, roll out the dough on a lightly floured surface to a thickness of about 1 cm. Place the dough into a 24 cm pie dish, trim any excess dough that extends beyond the edges, and prick the bottom with a fork to prevent it from bubbling up during baking. Cover the pie crust with a circle of parchment paper and bake it in a preheated static oven at 180°C (or 160°C for fan-assisted ovens) for 30 minutes. If using fan-forced, bake for 20 minutes. Afterward, remove the paper and baking weights, and bake for an additional 10 minutes to allow the crust to turn golden and crisp.

6. Make the Meringue
   To make the meringue, place water and sugar in a small saucepan over low heat. Stir until the sugar dissolves, and then insert a thermometer. Continue heating until the syrup reaches 121°C.

7. Whisk the Egg Whites
   While the syrup is heating, place egg whites in a stand mixer bowl fitted with a whisk attachment. Whisk the egg whites on medium speed until soft peaks form. Once the syrup reaches 114°C, pour half of it into the egg whites carefully to prevent the syrup from splashing onto the sides of the bowl. Increase the mixer speed and whisk until stiff peaks form.

8. Assemble the Pie
   Once the shortcrust is baked and cooled slightly, spread the cooled cherry compote evenly over the crust. Transfer the meringue to a piping bag fitted with a star-shaped tip, and pipe decorative swirls of meringue over the top of the cherry filling.

9. Finish and Serve
   Bake the pie with the meringue at 180°C for about 10 minutes, or until the meringue is golden and crisp. Let it cool before serving.

Nutritional Information (Approximate per serving):

This Cherry Meringue Pie combines the tart sweetness of cherries with a light, fluffy meringue topping and a crisp buttery crust—perfect for any special occasion or dessert craving!