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CHERRY TORTE Recipe

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This recipe for CHERRY TORTE, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Owen
Added: Thursday, July 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Shell:
3 egg whites
1/8 tsp salt
2 c sugar
1 tsp vanilla
3/4 c chopped walnuts
1/2 c saltine cracker crumbs
1 tsp baking powder


Filling:

1 # 303 can pitted red tart cherries (regulary 15-16 oz size can)
1/4 c sugar
4 tsp cornstarch
1 c heavy cream whipped
1/8 tsp salt
red food coloring

Directions:
Directions:
Beat egg whites and salt until foamy. Gradually add sugar; beat to stiff peaks. Add vanilla. Combine nuts, cracker crumbs and baking powder, fold into egg white mixture. Spread in well greased 9 inch pie plate, building up sides. Bake in preheated 300 oven for about 40 minutes. Cool. Meanwhile drain cherries, combine juice, sugar, salt and cornstarch, mixing well. Cook until mixtures boils and is clear and thickened. Add food coloring; stir in cherries. Cool. Spread about half of whipped cream over torte shell. Spoon cherry mixture over top; garnish with remaining whipped cream. Chill for several hours.

Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
"I used No 2 comstock prepared cherry pie filling, doubled the recipe and put it ina 9 x 13 inch pyrex pan. Served 12." Grandma Owen

 

 

 

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