"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cherry Torte Recipe

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This recipe for Cherry Torte, by , is from The Jones Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

LuVern Jones
Added: Tuesday, August 30, 2005


2 c. sifted flour
1/2 tsp. salt
1/4 c. confectioners sugar
3/4 c. butter
1 tsp. grated lemon peel
1/2 c. walnuts, finely chopped

1 jar cherry pie filling
1 1/2 tsp. cornstarch (dissolved in 1 tbsp. water)
1 tbsp. butter

4 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 tsp. vanilla
8 tbsp. sugar

Sift together dry ingredients for crust; cut in butter to make a mixture the consistency of coarse cornmeal. Toss with lemon peel and nuts. Press into shallow 2 quart or 9" square glass baking dish. Bake in moderate oven at 375 for 20 minutes, or until lightly browned.

Combine pie filling and cornstarch mixture; cook over medium heat, stirring constantly until thickened. Remove from heat; stir in butter. Pour hot filling into hot crust and top with meringue.

To make meringue combine egg whites, salt, cream of tartar, and vanilla. Beat until foamy. Beat in sugar, 1 tablespoon at a time, beating throughly after each addition. Swirl on pie filling. Brown in moderate oven at 350 for about 15 minutes.

Number Of Servings:
Number Of Servings:
10 - 12




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