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Cherry-Blueberry Cloud Pie

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Cherry Blueberry Cloud Pie recipe - BoulderLocavore.com
Fourth of July is shaping up in Colorado to be a different beast this year.  It seems our entire state is either on fire, in the throes of being extinguished or being monitored for new starts from the severe heat, lightning strikes and wind.  We’ve been front and center in the national news for a few weeks now with a smorgasbord of fires fighting for center stage.
I personally live across the street from Open Space which creeps up and into the foothills.  In January about four years ago we noted billowing smoke a fair bit north of us however the whims of wild winds changed the direction in an instant and when I sauntered out to see if I could see the fire on the mountains miles away, I was greeted by a glowing orange halo over the last homes on our street to the north and a policeman on foot giving me 15 minutes to leave.  It quickly turned into a game show gone bad, as I was home alone with two small children, three dogs, a non industrial luxury car and a brain gone blank about what to harvest from our seemingly enormous home.  It is very frightening and with the conditions of this summer all are on edge knowing one well placed lightning strike and our Colorado landscape which is now tinder with respond furiously.
It’s no surprise most cities have canceled public fireworks displays and personal fireworks are forbidden by law with promised penalties to be steep if caught.  We generally do not attend mass public fireworks displays but have a distant vantage point from high in our house to see a number of cities’ displays from home.  It still seems odd that no fireworks will be filling the skies with their shrill whistle and explosions this year.  For me, I turn to the food of the day for setting a festive mood since it is a holiday surrounded by food tradition just not as widely recognized or maybe more individually personal than holidays such as Thanksgiving, Christmas, Boxing Day or Easter.
Our temps are still in the mid to high 90’s spiking into the 100’s every few days.  The concept of eating anything with substance or weight or warmth seems a tall task right now.  I rifled through my mother’s gargantuan recipe files, loaned to me over the winter (and under threat of being reclaimed) feeling sure there was something cool and unique to be found there and indeed I was right.
I uncovered a recipe for Cherry-topped Cloud Pie from Sunset Magazine circa 1981.  Loving anything with a bit of whimsy I was immediately smitten.  From reading the original recipe I couldn’t quite get a beat on the consistency or flavor of the pie.  I can now say it is a unique middle ground between a true meringue and a light custard.  It has a gentle flavor of orange which gives background support to the true flavor generator; the fruit pie topping.
Channeling my inner ‘Martha’ I could not resist replacing the suggested 1 pound can of pie cherries with a blend of the beautiful fresh Bing cherries now available.  I would always opt for fresh fruit especially when the flavor is so perfectly vibrant.  I added in some blueberries yielding a delicious blend and of course a Red, White and Blue pie.  Couldn’t help myself.Cherry-Blueberry Cloud Pie. Light, berry custard pie that is easy to make and summer-perfect! - BoulderLocavore.com
Cherry-Blueberry Cloud Pie. Light, berry custard pie that is easy to make and summer-perfect! - BoulderLocavore.com
5 from 1 vote
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Cherry-Blueberry Cloud Pie

For those like me at altitude, the word ‘meringue’ strikes fear in the heart of the most skilled baker. Meringues for us are a commitment and endurance test. Hang in and do it; the end result is worth it! If you choose to make this without fresh fruit, the original recipe specified a 1 pound can of pie cherries which is equivalent to 2 cups.
Course Dessert
Cuisine American
Keyword blueberry cherry pie, chilled berry pie, cloud pie
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 4 hours 50 minutes
Servings 8
Calories 247 kcal
Author Toni Dash

Ingredients

  • 1 baked 9 or 10 inch pie crust (regular or gluten-free)
  • 1 cup plus 2 tablespoons sugar
  • 1/3 cup cornstarch
  • 1 ¼ cups water
  • 1/4 cup freshly squeezed Orange Juice
  • 1/8 teaspoon salt
  • 1 teaspoon grated orange peel (zest)
  • 4 egg whites , room temperature
  • 1/8 teaspoon cream of tartar
  • ¼ teaspoon almond extract
  • 1 ½ cup Bing cherries , de-stemmed, pitted and sliced in half
  • ½ cup blueberries , rinsed

Instructions

  1. Bake pie crust and allow to cool to room temperature.
  2. In medium sauce pan, combine ½ cup of the sugar, cornstarch, water, orange juice and salt. Bring to a boil stirring constantly. Allow to boil 1 minute, still stirring constantly. Remove from heat, stir in orange peel/zest and allow to cool completely to room temperature.
  3. Once mixture above is cooled, in the bowl of a standing mixer or using a handheld mixer, beat egg whites on medium speed until beginning to foam. Add cream of tartar and continue to beat on medium-high until soft peaks form.
  4. With the mixer on high heat very gradually add another ½ cup of sugar and beat until stiff peaks form.
  5. With the mixer on the lowest setting, gradually add the cooled sugar-cornstarch mixture until fully blended.
  6. Pour mixture into the prepared crust. Cover and place into the refrigerator to firmly set; at least 4 hours.
  7. In a medium bowl combine the cherries and blueberries. Sprinkle with 1 to 2 tablespoons of sugar and stir to coat. Cover with plastic wrap and stir occasionally to coat with juices. Fruit can be left at room temperature or chilled.
  8. When filling is firm in the chilled pie, add almond extract to the berries, stir to combine and top the chilled pie with the berries using a slotted spoon to drain excess liquid before adding the fruit to the pie. Serve immediately.

Recipe Notes

Recipe adapted from Sunset Magazine 1981 (M.V., Hillsboro Oregon)

Nutrition Facts
Cherry-Blueberry Cloud Pie
Amount Per Serving
Calories 247 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 151mg 6%
Potassium 132mg 4%
Total Carbohydrates 46g 15%
Dietary Fiber 1g 4%
Sugars 29g
Protein 3g 6%
Vitamin A 0.6%
Vitamin C 8.4%
Calcium 0.7%
Iron 3.9%
* Percent Daily Values are based on a 2000 calorie diet.
Cherry Blueberry Cloud Pie | BoulderLocavore.com
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    • Thank you Lisa! I've never really seen anything like this hear but also have never experienced this type of heat especially this early in the summer and this sustained. I think it won't cool down so hopefully we'll start getting some rain or something. Thank you also for the nod on the pie. I loved the glossy look of the fruit when it was all compiled!

      Reply

    • Thanks Kirsten. I think in the winter there probably is no choice about the fruit since it would be out of season but for now it seemed a shame not to enjoy the gorgeous cherries!

      Reply

  5. sounds like the perfect pie to beat the heat, I'll take a slice please! Hope you and your family are safe from the fires, you will be in my thoughts and prayers.

    Reply

    • Thank you Dennis! Sounds like you too are having high heat. The local fire is still remaining out of the neighborhoods though the air quality is horrible. Can't imagine what will happen to get this all under control….

      Reply

  7. This is the perfect 4th of July pie! Simply gorgeous…and your photos/food styling are both amazing. Hope you have a wonderful holiday!!!

    Reply

  8. Is your mom really going to take her recipe library back? Oh, that will be a sad, sad day. I hadn't even thought about fireworks and the fires. I can totally understand it, but what a bummer for an already beaten-down state. Too bad a group of well know music groups don't pull together an impromptu free concert there for ya'll. You could use the encouragement.

    Anyhow, the pie looks delicious. I love the sound of the filling (the hassle that meringue must be at your altitude never connected with me before!) and yes, fresh berries on top beat canned any day. It's perfect.

    Reply

    • I hoped a bit of public exposure might detour my mom's desire to return the file for the summer since her friends also read! She said most of what she makes now is from my blog anyway so I look at it as providing a screening service for her!

      This is the first time in the 10 years of living here that I recall these constant temps, this early and this many fires. I even know people who are packing up what they'd take if evac'd and placing them in storage when going on vacation. They are also considering heat mitigation measures in schools as kids go back mid August and there is no air conditioning. It's troublesome, all of it other than this lovely pie. It's just plain delish!

      Reply

  9. What a beautiful name for a pie, looks lovely too. Hadn't thought of the firework situation but hope you celebrate safely in your own homes.Here in the UK we have the wettest summer on record with people being flooded out of their homes in the north. We have had to put the heating on as everything is damp too. Best wishes and thanks for sharing.

    Reply

    • Hi Pauline. I agree on the pie's name and also loved it's look. This will be my first time of being somewhere with no fireworks. Though this is not as prominent a holiday it still feels a bit like Christmas without a tree kind of thing; that something is missing.

      I'm so sorry for your weather too. It seems so strange everywhere. Our June is often very chilly and can be rainy. Sounds like yours is unnatural. Hope it will pass and you won't freeze in the meantime.

      Reply

    • I pick my moments with dough from scratch. It's usually a time thing. I really love Whole Food's brand Gluten Free pie crusts they sell in the freezer section in pairs. I try to keep some in the freezer to be ready if the mood for pie strikes and I don't have time to make a crust from scratch. I'm sure they would have regular (non gluten-free) crusts as well.

      The serving platter is actually a cake pedestal made of galvanized metal. I love it too! You can see it better in the Hummingbird Cake post: https://boulderlocavore.com/2012/01/hummingbird-cake.html. It is not an antique but does look like its lived a life which I love!

      Reply

  15. Oh my gosh Toni, this is absolutely gorgeous. I about fell off my chair when I saw it. I adore anything with cherry. This is spectacular.

    Reply

    • Thanks Emily. On the fire, our immediate local fire I think should be contained soon and not affect any homes or people. The fear is that it's so dry this summer I think we'll all be on our toes.

      In the meantime, I'll keep making pies!

      Reply

    • No I can't, Brian! I love this time of year as all the fruit starts coming into season. There really is nothing like it. Loved your Cherry Tartine too. So many delicious things to do with them. Happy 4th to you too!

      Reply

  19. Aptly named, Cloud Pie …. I'm definitely on cloud 9 looking at it and then fall back to earth realising I won't get to taste it. 🙂
    July 4th with no fireworks?! Oh noooo!
    Getting on Top 9 totally makes up for it tho, yes? Congrats! And a happy and safe July 4th!

    Reply

    • Thanks Ping. You know we can't do anything about the fireworks issue and frankly it's so beastly hot out it's hard to get excited to do something different like picnic. We'll see. I'm sure it will still be a nice day. And yes being on FB's Top 9 was a very exciting moment!

      Reply

  22. How interesting and gorgeous these colors are. I definitely need to try this though I am with you on the fresh fruit. Stay safe and my thoughts are with you and everyone out in CO that those fires get put out soon! Congrats on top 9!

    Reply

    • Thank you and I think there are many variations one could make with summer's fruit bounty. The simple filling is lightly flavored enough that it could support lots of berries I think!

      Reply

  24. Toni, I agree with Lizzy…this is a perfect 4th of July pie. I also love those old Sunset cooking magazines, and actually had a few of them, but donated them a while back. Sometimes I still do find them at my favorite Goodwill store.
    Love how you adapted the recipe, and combined the cherries with the blueberries. So beautiful, and inviting…who would not love this perfectly awesome, yummy pie!
    Have a safe, and happy 4th!
    xo

    Reply

    • Thanks Elizabeth. It's fun to look through the older recipes. Very often they are made with whole ingredients, not the fake replacement food, so they are more current to how people are eating again. Love bringing something back you know? I too felt the pie turned out so 'pretty'! It is really delish too with the light, chilled filling and fresh fruit. Hope you too will have a fun 4th!

      Reply

  27. I live in New Mexico and know exactly what your talking about. We've got areas all over the state that are on fire. Breaks my heart. But this pie can totally lift my spirits!

    Reply

    • Hi Steph. I know you too are having your share of wildfires in NM. Hoping all of this will clear up quickly. We had some rain tonight and I saw a weather alert for more rain so fingers crossed! Enjoy your 4th!

      Reply

    • 'Heavenly' is an apt description actually Amy. The filling is so light but with some substance (not purely airy). The fruit so delicious at this time of year. Hope you'll give it a whirl!

      Reply

    • Thanks Caroline! I think you are having a wet summer so maybe some split pea soup or a more substancial cake for your side of the pond. When the heat picks back up I agree, this is a good summer fit!

      Reply

  32. What a lovely, colorful pie–such a difficult time in Colorado right now, but I hope you have a great 4th.

    Reply


  37. This looks gorgeous and I think you were absolutely right to replace the canned cherries with fresh. I wonder if I can find a way to make this low carb?

    Reply
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