This brilliant cherry angel pie looks complicated, but it’s really quite simple. Make some basic components (meringue pie crust, pastry cream and cherry sauce!) then top with whipped cream and flowers for an impressive dessert! I dusted the angel pie crust with plum powder from SOS Chefs for a fun pink punch.
- 24 oz frozen sour cherries
- 1/2 cup sugar
- 2 Tbsp cornstarch
- 1/2 tsp vanilla extract
- 1/4 tsp cardamom extract
- 2 Tbsp water or sweet white wine
- 1 tsp lemon juice
Sour Cherry Layer
- In a saucepan cook together the cherries, sugar, cornstarch, extracts and water (or wine). Cook over low heat until they come to a boil and the cornstarch turns translucent. Transfer to a bowl and place in the refrigerator to cool and thicken.
- Dust the cooled pie shell with plum powder. Spread the vanilla pastry cream into the pie shell. Top with a layer of sour cherries. Top with whipped cream and flowers.