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Cherry-Blueberry Cloud Pie. Light, berry custard pie that is easy to make and summer-perfect! - BoulderLocavore.com

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*
Fat 5g8%
Saturated Fat 1g5%
Cholesterol 0mg0%
Sodium 151mg6%
Potassium 132mg4%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 29g32%
Protein 3g6%
Vitamin A 30IU1%
Vitamin C 6.9mg8%
Calcium 7mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.