Cherry meringue pie

A fruity twist on a classic dessert using frozen fruit.

Ingredients

  • For the filling
  • 350g Morrisons Frozen Cherries
  • 200g sugar
  • zest and juice of 1 lemon
  • For the pastry
  • 250g plain flour
  • 50g icing sugar
  • 125g butter, cubed
  • 1 egg
  • For the topping
  • 6 eggs, separated
  • 1 pinch of salt
  • 300g caster sugar
  • seeds from 1 vanilla pod

Method

  1. Cook the frozen cherries, sugar, lemon zest and juice in a pan on a medium heat for 10-15 minutes. Allow to cool.
  2. To make the pastry, place the flour, icing sugar and butter in a food processor and pulse until they form crumbs. Add in the egg and pulse again until the mixture forms a dough ball. If the mixture is too dry, add a little water until the mixture comes together. Place the pastry in the fridge to rest for 10 minutes.
  3. Preheat the oven to 180°C/350°F/Gas 4. To make the meringue topping, place the egg whites in a mixing bowl with a pinch of salt and the vanilla pod seeds. Whisk until light and fluffy, then add in the sugar, 1 tbsp at a time, and continue whisking between spoonfuls until the mixture is thick and glossy and stays in the bowl when turned upside down.
  4. Lightly flour a work surface and roll out the pastry large enough to line a 25.5cm (10in) pie dish. Make sure the pastry fits snug against the edge of the dish as you don’t want the pastry to crack open and the cherries to leak out while cooking.
  5. Using a slotted spoon, scoop out the cherries and place in the pastry case. Top the cherries with the meringue until you can’t see any of the fruit.
  6. Bake in the oven for 45-50 minutes, until the meringue is golden brown
  • Add to My Morrisons
  • Print
  • Send to a friend
  • Share >
8 Serves 8 people
30 Preparation time of 30 mins
65 Cooking time 65 mins
593
Calories
30%
74.6g
Sugar
83%
19.1g
Fat
27%
9.7g
Saturate
49%
0.6g
Salt
10%
of your Guideline Daily Amount (GDA)

Newsletter

 
Read Morrisons magazine now >
 
Find out more >