Cherry Meringue Pie in an Almond Crust

If you’re a fan of cherry desserts, then you’re in for a treat with this delicious recipe for Cherry Meringue Pie in an almond flour pie crust. This combination of sweet cherries, fluffy meringue, and nutty almond flour creates a dessert that is not only visually appealing but also incredibly flavorful. So let’s dive into the details and learn how to create this delightful dessert!

“Discover the ultimate dessert sensation: Cherry Meringue Pie with a twist! Our almond flour pie crust adds an irresistible nutty crunch to every bite.”

Trending now: Keto Red Velvet Cake.

Healthier indulgence: Nutritional advantages of using almond flour in a Cherry Meringue Pie

Almond flour is, in fact, a nutritious, low-carb food that won’t spike your glycemic index the way that regular baking flour does. The flavor of almonds also complements the tartness of cherries.
Moreover, if you make the crust and filling with a sugar substitute, then the pie will have signficiantly fewer carbs and calories than a regular pie.

Ingredients

For the almond flour pie crust:

If you haven’t made an almond flour pie or tart crust before, you may find my post on how to make an almond flour pie crust helpful.

• 2½ cups almond flour
• 3 tablespoons granulated sweetener of choice
• ¼ teaspoon salt
• ¼ cup avocado oil – or butter if cholesterol and calories aren’t an issue for you
• 1 large egg
• ½ teaspoon vanilla extract

For the Cherry Meringue Pie filling:

You can also omit the meringue and serve this as a cherry tart.

• 4 cups fresh or frozen tart cherries (pitted)
• 1 cup granulated sweetener of choice (adjust according to desired sweetness)
• ¼ teaspoon almond extract
• 2 tablespoons butter
• A pinch of salt
• 6 teaspoons xanthum gum as thickener – or 4 tablespoons corn starch

You might also like my Cranberry Curd Tart in an almond flour tart crust.

For the meringue topping:

• 5 large egg whites billow into a fluffy topping for this Cherry Meringue Pie
• ½ cup powdered sweetener of choice (powdered sugar or powdered sugarfree monk fruit)
• ¼ teaspoon cream of tartar

I bet this cherry filling also tastes great in a grainfree Chocolate Pie Crust.

Step-by-step instructions for Cherry Meringue Pie

Make the crust

1. Preheat your oven to 350°F (180°C).
2. In a mixing bowl, combine almond flour, granulated sweetener of choice, salt, avocado oil or butter, egg, vanilla. By the way, an electric mixer, stand mixer or food processor works best for this and accomplishes the task in under a minute.
3. Roll dough into ball.
4. Shape dough into disk and place in greased pan.
5. Press the dough into the pie dish, making a flat bottom and moving outwards from the center.
6. Shape sides making sure they are equally thick. A glass or mini sauce pan can help you flatten the bottom and build the sides.
7. Puncture the bottom of the pie with a fork. OR omit the fork and instead use a mini saucepan or glass to flatten any bubbles on the crust’s bottom after removing the prebaked crust from the oven.
8. Place the prepared crust in an oven preheated to 350°F (180°C) for about 8-10 minutes or until the crust sets and is slightly golden brown. Remember you’re going to add the filling and bake it some more.

Make the cherry filling & meringue

1. While waiting for your crust to cool after baking, prepare the cherry filling by combining pitted cherries and sweetener in a saucepan.
2. Cook the mixture over medium heat until it thickens and cherries release their juices, about 10 minutes. Stir occasionally to avoid burning.
3. Once the cherry filling has thickened, turn off the flame.
4. If desired, purée the filling in the pot with a hand-held immersion blender or transfer it to a regular blender.
5. Return to pan.
6. You can thicken the filling with cornstarch or xanthum gum.
   If you use cornstarch, then make a slurry: Combine 4 tablespoons of cornstarch with 4 tablespoons of water, mix and stir into the filling. Cook for upwards up 2 minutes until it thickens. Remove from flame and stir in the butter and almond extract.
   If you use xanthum gum, turn off the flame. Stir in the butter and almond extract. Lastly, whisk in the xanthum gum so it doesn’t clump – an immersion blender does the job quickly.
7. Let the filling cool a bit. Then, pour it into your cooled almond flour pie crust and bake at 350°F (180°C), so the filling sets and the crust is golden brown.
8. Let the pie cool for 20-30 minutes. Then, make the meringue topping. Beat egg whites, powdered sweetener of choice, and cream of tartar in a clean mixing bowl until soft peaks form. By the way, it takes about 10 minutes for the meringue to develop.
9. Spoon the meringue onto the pie. If desired, sweep spoon upwards to create swirls.
10. Pop the pie in the broiler for 2 minutes to brown the top or use a kitchen blow torch.

You might also like my Milk Jello Recipe with sugarfree option.

Equipment to make Cherry Meringue Pie

• 1 pie pan – a 9.5 Pyrex Glass Pie Dish or an 8- or 9-inch, nonstick, aluminum pie pan.
• 1 sauce pan – to make the filling.
• Immersion blender or regular blender – if you want to purée the filling.
• 1 mixing bowl – to make the pie crust.
• 1 electric mixer or food processor or stand mixer.

How to store Cherry Meringue Pie

To store: The Cherry Meringue Pie is best eaten immediately, because meringues don’t last that long. You can, however, store it in a sealed container in the refrigerator for 1-2 days.

To freeze: I do not recommend freezing this pie, because the meringue won’t hold up.