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cookbook habit
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Cherry Angel Pie
Ingredients
- 1 package cherry-flavored gelatin
- ½ cup sugar
- Cherry Juice & water to make 1 cup
- ½ cup cold water
- 1 cup cream
- 1⅔ cups red sour cherries drained & pitted
- Meringue crust
Instructions
- Dissolve gelatin and sugar in hot liquid.
- Add cold water
- Chill until thickened to egg white consistency.
- Fold in whipped cream and cherries.
- Pour into prepared crust and chill until firm.
Meringue crust
Equipment
- Pie plate.
Ingredients
- 2 egg whites
- ⅛ tsp cream of tartar
- ½ cup sugar
- ½ tsp vanilla
Instructions
- Beat 2 egg whites and ⅕ tsp cream of tartar until mixture is stiff and dry.
- Add ½ cup sugar, two tablespoons at a time, beating after each addition until sugar is blended.
- Add half teaspoon vanilla.
- Spoon lightly into greased 9" pie plate, building up sides a little.
- Bake in a 275° oven for 45-50 minutes.
This post may contain affiliate links. Clicking on one & buying through it will help support my vintage cookbook and yarn habits