Pineapple Cherry Glory Pie |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This pie is so delicious and really different. The colour is the combination of yellow pineapple and red maraschino cherries so it ends up to be a lovely watermelon red with white meringue on top! It is a great pie for the summer! Read more ! Use the maraschino cherry recipe I just put on the site first and then make this pie! I do it as soon as the cherries come out every summer! Ingredients:
shortbread crust |
1 1/2 cups flour |
2 tbsp. sugar |
3/4 cup butter or hard margarine |
filling |
19 oz. can crushed pineapple (with juice) |
2/3 cup sugar |
1 tsp. lemon juice |
3 tbsp. corn starch |
1/3 cup chopped maraschino cherries |
3 tbsp. maraschino cherry juice |
1 tsp. almond extract |
meringue |
3 large egg whites, room temperature |
1/4 tsp. cream of tartar |
1/4 cup granulated sugar |
1 tsp. vanilla extract |
2 tbsp. medium unsweetened coconut |
Directions:
1. Shortbread Crust:
2. Combine flour and sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs. Press firmly in bottom and up side of 9 pie plate. Bake in 350 F oven for about 15 minutes until golden. Cool.
3. -
4. Filling:
5. Stir first 4 ingredients in small saucepan until cornstarch is dissolved. Heat and stir on medium until boiling and thickened. Remove from heat. Stir in next 3 ingredients. Pour into crust.
6. -
7. Meringue:
8. Beat egg whites and cream of tartar until soft peaks form. Add sugar, 1 tbsp. at a time, beating constantly until stiff peaks form and sugar is dissolved. Add vanilla. Stir. Spoon over filling. Spread evenly to edge of pastry. Sprinkle with coconut. Bake in 350 F oven for 10 to 12 minutes until golden. Cool.
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