Cherry Angel Pie
This cherry angel pie is a delightful dessert featuring a meringue crust, vanilla pastry cream, and sour cherry topping. Perfect for fans of easy cherry angel pie recipes!
Ingredients
- Angel Pie Crust, dusted with plum powder
- Vanilla Pastry Cream
- Whipped Cream
- Edible Flowers (optional)
- 24 oz frozen sour cherries
- 1/2 cup sugar
- 2 Tbsp cornstarch
- 1/2 tsp vanilla extract
- 1/4 tsp cardamom extract
- 2 Tbsp water or sweet white wine
- 1 tsp lemon juice
Instructions
- Prepare your angel pie crust and vanilla pastry cream according to your favorite recipes or our linked versions.
- In a small saucepan, combine frozen sour cherries, sugar, cornstarch, vanilla extract, cardamom extract, and water (or wine). Stir well to combine.
- Cook over low heat, stirring frequently, until the mixture starts to boil. The cornstarch should turn translucent, thickening the sauce. Remove from heat.
- Transfer the cherry mixture to a bowl and refrigerate until completely cool and set.
- Lightly dust the cooled angel pie crust with plum powder for a subtle pink color and extra tartness.
- Spread the vanilla pastry cream evenly across the bottom of the crust.
- Spoon the cooled cherry mixture over the cream, spreading it into an even layer.
- Top the pie with a generous layer of whipped cream. For an elegant finishing touch, garnish with edible flowers, if desired.
Notes
Optional: Make the pastry cream and cherry topping a day ahead to save time. Ensure the meringue crust is cooled before dusting with plum powder.