Classic Cherry Meringue Pie Recipe – Flaky Crust & Fluffy Topping for 6

• Dough:
  • Flour: 125 g
  • Butter: 75 g
  • Powdered sugar: 1 tablespoon
  • Salt: 1 pinch
  • Baking powder: 1/2 teaspoon
  • Egg yolk: 1
• Filling:
  • Kirsch: 1/2 tablespoon
  • Cherries, pitted: 750 g
  • Sugar: 100 g
• Meringue:
  • Egg white: 1
  • Sugar: 25 g

• Prep time: 20 minutes
• Cook time: 20 + 10 minutes

Difficulty: Easy

1. Mix all dough ingredients into a paste without melting the butter. Form into a ball and rest for 1 hour.
2. Line a buttered pie mold with the dough.
3. Sprinkle 50 g sugar over the dough, add pitted cherries, and top with remaining 50 g sugar. Bake in a medium oven (th. 5-6).
4. 10 minutes before done, pipe criss-cross meringue on top and finish under higher heat (th. 7) to dry.
5. Serve warm or cold for the perfect finish.

Source: Les Bons Desserts by Baudoin. A timeless French dessert classic we've perfected over years of baking.