Cherry Angel Pie
- 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
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
- 2 egg whites
- ⅛ tsp cream of tartar
- ½ cup sugar
- ½ tsp vanilla
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.
