The cherries on the sour cherry tree in my back yard are ripe, so it’s time to make cherry pie. I found a recipe in a hundred-year-old cookbook for Cherry Custard Pie, and decided to give it a try.
I need to say right up front that I’m not sure this pie is actually a custard pie because the recipe didn’t call for any milk. The recipe called for thickening the pie filling using egg yolks (plus a little flour). The resulting cherry pie was richer and maybe a bit more custard-like then most cherry pies.
If I had been the recipe author, I would have called this pie Cherry Meringue Pie because the cherry filling is topped with meringue.
Regardless of the pie name, the pie was delicious, and I would make it again.
Here’s the original recipe:
This recipe makes a small 8-inch pie.
The recipe says to use the egg whites for “frosting.” I interpreted this to mean that the whites should be used to make a meringue to top the pie. I sweetened the meringue with a little sugar.
Here’s the recipe updated for modern cooks:
Cherry Custard Pie (with Meringue)
2 cups sour cherries, pitted and drained*
1 1/2 cups sugar + 1/4 cup sugar
1 1/2 tablespoons flour
3 eggs, separated
3 tablespoons cherry juice or water
1 8-inch (small) pie shell
Step 1. Preheat oven to 425° F.
Step 2. Put 1 1/2 cups sugar and the flour in a mixing bowl; stir to combine. Add the egg yolks and stir until smooth. Then stir in the cherry juice or water, and finally add the cherries and stir.
Step 3. Place the cherry mixture in the pie shell, and put into the oven.
Step 4. Bake for 10 minutes, then reduce oven temperature to 350° F., and bake until the filling is set and the top of the pie is lightly browned (about an additional 30-35 minutes). Then remove pie from oven.
Step. 5. In the meantime, make the meringue. Place egg whites in a bowl, and beat the egg whites until they form stiff peaks. Then, gradually add 1/4 cup sugar while continuing to beat.
Step 6. Spoon meringue on top of the pie and swirl.
Step 7. Reduce oven temperature to 325° F., and return pie to the oven.
Step. 8. Cook for an additional 10 – 12 minutes or until the meringue is lightly browned.
* Canned or frozen (thawed) sour cherries can be substituted for fresh cherries. If they contain sugar, reduce the amount of sugar when making recipe.
This is a very different type of cherry pie! I don’t think I have ever seen one with meringue!
I have a sour cherry tree in my back yard but the birds usually get most of the cherries.
We put a wooden frame over our tree each year and cover it with netting to keep the birds and squirrels out. It’s a pain to do this, but it works pretty well.
There’s that lovely meringue again Sheryl!
I enjoy the old meringue recipes.
Now that I know it’s not made with custard, I’m interested! I’ve nothing against custard. It just didn’t sound right here.
It is a tasty pie. I guess the recipe author called the pie a custard because of the egg yolks, but it really seems like it was misnamed.
Can you even find sour cherries if you do not have a tree of your own?
At the supermarket where I usually shop, they sell canned sour cherries right next to the cherry pie filling.
So no fresh sour cherries if you do not have a tree….so sad
When you mentioned the challenges of finding fresh sour cherries, I thought about farmers’ markets I go to, and I don’t think that I’ve ever seen sour cherries at any of the booths. It’s sad – or maybe a market opportunity for someone.
It looks delicious!
It’s yummy.
Oh this makes my mouth water! Love cherries ..sweet or sour cherries.
It’s a tasty pie. I love cherries, too.
Looks very tasty! I’ve never had a cherry pie with meringue.
It a lovely pie. This is the first time I’ve ever a cherry pie with meringue, but it works well.
Sure looks like it!
Wow – thanks for sharing your recipe. I love cherry pie, especially with sour cherries. I don’t think I’ve ever seen it with meringue before, though.
Meringue was very popular a hundred years ago, and I’ve made several old recipes for fruit pies with meringue toppings over the years:
Applesauce Pie (with Meringue)
Blueberry Pie with Meringue
Fig Meringue Pie
Lemon Cream (Lemon Meringue) Pie
Peach Meringue Pie
Raisin Meringue Pie (Funeral Pie)
Rhubarb Custard Pie with Meringue Topping
Thank you very much for all the links to your recipes, Sheryl.
That’s a great looking pie!
It does make a nice presentation.
sounds delicious. i love cherries!
cheers
sherry
If you like cherries, you’ll like this pie.
Just like my grandmother used to bake! Love old-fashioned sweetness in every slice!
It’s nice to hear that this post brought back some warm food memories.
What a delightful tradition! 🍒 There’s something special about baking with fresh, homegrown cherries and bringing a century-old recipe back to life. Wishing you a delicious pie filled with both flavor and wonderful memories.
I have never seen a pie like this, but I absolutely LOVE cherries, so it’s very attractive to me. I appreciated your interpretations here, Sheryl, especially addressing the custard and meringue. Wonderful result you achieved!