Cherry Meringue Pie from the book Pieography

I will preface this recipe by admitting that, although I am an avid baker, I am not a pie-maker. With the exception of a very simple apple pie around Thanksgiving, I rarely make pies. I had certainly never made a meringue. It was harder than I thought it would be. I got frustrated, but I hung in there and this pie came out tasting phenomenal. And because it was tough for me, I included a link to a step-by-step how to make a meringue post I found to make it easier for you. You’re welcome. ūüėČ

If you’re not a pie person, you should still pick up a copy of Pieography. Not only does it have some mouthwatering photography in it, the stories are pretty great too. This particular recipe (selected by my husband) is from Sarah Champier. Visit her website at

Spoiler: Sarah worked as the personal florist to HRH The Price of Wales. How cool is that?

Cherry Meringue Pie
Excerpted from Pieography

Cherry Meringue Pie from Pieography


1 cup (120 g) all purpose flour
1/4 cup (40 g) hazelnuts, chopped and lightly toasted
1/8 tsp salt
1/4 cup (50 g) superfine sugar
1 stick unsalted butter, cut into small cubes
1 large free-range egg yolk
2-3 tablespoons (45 ml) cold water, milk, or 1 egg, beaten

1. Mix flour, hazelnuts, salt, sugar, and butter together with tips of fingers until the mixture resembles breadcrumbs.

2. Add egg yolk and 1-2 tablespoons of cold water. Mix until it comes together to form a dough. Wrap in plastic wrap and refrigerate for 20 minutes.

3. Preheat oven to 375 degrees F (190 degrees C or gas mark 5).

4. Roll out pastry on floured surface and line metal spring-form pan. Ensure you have plenty of pastry for leftover trimmings. Line pan with baking paper and fill with baking beans or rice. Roll out leftover pastry and make into 2 wing shapes‚ÄĒthink eagles! Place on greased sheets, brush with beaten egg or milk. Place in oven with pie taking higher shelf. Bake for 15 minutes. Remove beans or rice and paper, and bake again for 10-12 minutes until golden. Remove wings when pale golden. Set both aside to cool.

Cherry Meringue pie crust

Pie Filling

3 1/2 lbs. (1,575 g) fresh or frozen red cherries, pitted
1/2 cup (100 g) superfine sugar
6 tablespoons (60 g) arrowroot (or cornstarch)
1/2 lemon, juiced
5 egg yolks (save whites for meringue)
2 tablespoons (30 g) butter

1. Put cherries and sugar into pan over low heat. When sugar has melted, increase heat, and cook for 10-15 minutes until cherries begin to break down.

2. Whizz cherry-sugar mixture in food processor. You should have about 3 cups (700 ml) of juice (*KF note: I ended up with twice that for some reason; I saved the leftover juice for ice cream later); top off with water if required.

Cherry pie filling
3 cups of beautiful cherry juice

3. In bowl, mix arrowroot or cornstarch with lemon juice and 1 tablespoon of water until it forms a paste.

4. Return cherry mixture to saucepan on medium heat. Add in arrowroot or cornstarch mixture, whisking constantly until really thick, about 3-4 minutes. Remove from heat and cool 10 minutes.

5. With a wooden spoon, beat in egg yolks and butter. Cool completely.

6. Spoon into cooled pastry shell and chill for 30 minutes.

*KF note: Meringue takes WAY longer than you think it would. Have patience. Also, have an electric hand-mixer. Regardless of what anyone says, hand mixing meringue is only for the slightly insane. See this article for step-by-step advice on making the perfect meringue.

5 large free-range egg whites
1 cup (200 g) superfine sugar
4 tsp. (20 ml) rose-flavored syrup (*KF note: I couldn’t find this anywhere, so I ended up just foregoing it. The pie still tasted delicious)

1. Take clean bowl and whisk egg whites until glossy.

2. Slowly whisk in sugar and rose syrup until shiny peaks form.

3. Place meringue on top of filling, forming clouds.

How to make a meringue
Those are some sexy meringue clouds

4. Push wings into middle of pie so they protrude above meringue and gently wrap tin foil around tips to prevent burning.

5. Place in middle of oven and cook for 10-15 minutes until meringue is golden. Remove tin foil and serve immediately. Yum!

Optional decoration
*KF note: I chose to not include this, but feel free. It looks cool.

Handful of violets or violas or any small edible flower pets.

1. Place decorations on meringue.

Eat pie. Yum!

A lovely piece of cherry meringue pie
This was a huge hit with everyone!
Pieography by Jo Packham

What kind of pie conveys the experience of starting a new job, getting¬†married, or becoming a mom? Over 30 of the country’s top foodies are here¬†to tell you. Each one has devised a pie recipe that captures the essence¬†of her life. Stir in beautiful photography, short essays, and brief¬†bios, and voil√°, you’ve got more than a cookbook: you’ve got Pieography. From Espresso Dream Pie to Salmon and Spinach Pie, this collection nourishes body and soul.