Serves: 5
Total Calories: 527
Sift flour and powdered sugar together; cut in butter. Pat evenly over bottom and sides of 10-inch deep-dish pie pan. Bake in moderate oven (350°) for 15 minutes until lightly browned. Spread cherry pie mix over partially baked crust; top with Meringue Cake Topping.
Meringue Cake Topping:
Beat egg whites until very frothy; gradually add sugar a little at a time; beat until stiff peaks form. Sift flour and baking powder together; fold in meringue mixture alternately with cream. Fold in vanilla, nuts, and coconut; do not beat. Turn out over top of cherries. If desired, arrange a crown of candied cherries and chopped pecans over meringue. Bake in moderate oven (350°) for 30 minutes; do not overbake.
This Deep-Dish Cherry Pie recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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