Cherry Meringue Pie скачать в хорошем качестве

Cherry Meringue Pie

Cherries are in season and in this video I make Cherry Meringue Pie. Recipe for Cherry Meringue Pie For the Pie crust i recommend making this the night before or early in the morning at least a few hours prior to making your pie for the best results with the crust. You can always buy a crust if you wish to skip this step. Pie Shell Ingredients: 2 cups flour 1 teaspoon salt 2 sticks of butter (you can use one stick if you prefer but less flaky of a crust) 2 tablespoons cinnamon 1/4 cup of mozzarella Approximately 4 tablespoons water. You may need more or less. Pie Shell Directions: Combine flour salt cinnamon. Work in the butter. Add as much water as needed to get the right texture and make a ball and refrigerate for at least 2 hours. Roll out dough and form pie shell. Sprinkle 1/4 cup of mozzarella on bottom of crust. Cover top edges of pie shell and bake for 8 to 10 minutes at 400 degrees. Cherry Pie filling ingredients: 1 cup water 4 cups of cherries that have been pitted and halved. 1/2 teaspoon Amaretto Essence Juice of 1/2 a lemon 3/4 cups of honey 1 1/2 Tablespoons of cornstarch. Cherry Pie Filling Directions: Place cherries and water in a heavy bottomed pot. Add lemon juice and Amaretto Essence and 3/4 cups of honey. Combine. remove about a half cup of the liquid and combine the cornstarch into the liquid and then return to the pot. Combine and heat on medium heat and bring to a simmer until desired consistency is reached. Put the cherry pie filling in the crust and bake at 325 degrees for 35 minutes. While the pie is baking make your meringue. Meringue Ingredients: 4 Egg Whites 1/2 teaspoon cream of tartar 1/2 teaspoon salt 1 teaspoon vanilla 1/4 cup of white sugar Meringue Directions. This meringue is very easy to make. Best results have your eggs at room temperature. Make certain there is no oil on your beaters or your bowl. Blend egg whites until frothy. Add 1/2 teaspoon of cream of tartar and continue beating. Add 1/2 teaspoon of salt and 1 teaspoon of vanilla continuing to beat. Gradually add 1/4 cup of sugar and beat until thick, stiff and glossy. Once you add the cream of tartar you cannot "break" the egg whites. Remove baking cherry pie from oven and top with the meringue. Bring oven temperature up to 400 and place pie 8 to 10 inches from the heat. Bake 8 to 10 minutes or until golden. Watch closely. Allow pie to cool. Pie can be frozen up to 3 months.