Cherry Angel Pie
Three basic components (meringue pie crust, vanilla pastry cream and sour cherry sauce) make up this easy but impressive cherry angel pie!
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.
