Old-Fashioned Cherry Torte |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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When my mom was a little girl, my great-grandma Alice would make this easy dessert. The torte, with its sweet-salty combination of cherries, meringue and a saltine crust is still a favorite today. âDanielle Brandt, Ruthton, Minnesota Ingredients:
1 cup crushed saltines |
1/2 cup butter, melted |
4 egg whites |
1 teaspoon white vinegar |
1 teaspoon vanilla extract |
1/2 cup sugar |
1 can (21 ounces) cherry pie filling |
1-3/4 cups heavy whipping cream, whipped |
Directions:
1. Combine cracker crumbs and butter; press onto the bottom of a greased 13-in. x 9-in. baking dish.
2. In a large bowl, beat the egg whites, vinegar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over crust. Bake at 400° for 10 minutes or until golden brown. Cool completely on a wire rack.
3. Spread pie filling over meringue. Top with whipped cream. Refrigerate for at least 2 hours. Yield: 12 servings.
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