This brilliant cherry angel pie looks complicated, but it’s really quite simple. Make some basic components (meringue pie crust, pastry cream and cherry sauce!) then top with whipped cream and flowers for an impressive dessert! I dusted the angel pie crust with plum powder from SOS Chefs for a fun pink punch.
What Is Angel Pie?
Angel pie is a meringue dessert. The crust is made from a crisp meringue with a pillowy interior (no browning on this recipe!) Lemon is a classic filling, but you can use anything from chocolate to fruit to lemon or lime curd. This recipe features a vanilla pastry cream with a delightful cherry layer. Like all classic angel pie recipes, this one is topped with a layer of fluffy whipped cream.
Simple Ingredients For Beautiful Pie
- Angel Pie Crust (dusted with plum powder) – Swiss meringue made into pie crust! It’s a perfect base for this gluten-free dessert.
- Vanilla Pastry Cream – This is rich, luscious pudding that’s a true staple in the pastry kitchen. To flavor this silky custard, you can use pure vanilla extract or a scraped vanilla bean, which will give the most intense and satisfying flavor.
- Perfect Whipped Cream – Such a simple recipe, but takes your desserts to the next level!
- Edible Flowers (Optional) – I love using edible flowers to beautify my desserts!
Cherry Angel Pie Recipe
Ingredients
- Angel Pie Crust dusted with plum powder
- Vanilla Pastry Cream
- Perfect Whipped Cream
- Edible Flowers Optional
Cherry Layer
- 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
- Start by making your angel pie crust and vanilla pastry cream.
Sour Cherry Layer
- In a saucepan cook together the cherries, sugar, cornstarch, extracts and water (or wine). Cook over low heat until they come to a boil and the cornstarch turns translucent. Transfer to a bowl and place in the refrigerator to cool and thicken.
Assembly
- Dust the cooled pie shell with plum powder. Spread the vanilla pastry cream into the pie shell. Top with a layer of sour cherries. Top with whipped cream and flowers.
Tried this recipe?Let us know how it was!
I think that may be the most beautiful pie I’ve ever seen…and something that pretty much combines my two favorite desserts, pie and pavlova? This is my dream.