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Cherry-Blueberry Cloud Pie on cake stand

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
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 4 hours 50 minutes
Servings 8
Calories 247kcal
Author Toni Dash


  • 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


  • Bake pie crust and allow to cool to room temperature.
  • 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.
  • 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.
  • With the mixer on high heat very gradually add another ½ cup of sugar and beat until stiff peaks form.
  • With the mixer on the lowest setting, gradually add the cooled sugar-cornstarch mixture until fully blended.
  • Pour mixture into the prepared crust. Cover and place into the refrigerator to firmly set; at least 4 hours.
  • 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.
  • 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 adapted from Sunset Magazine 1981 (M.V., Hillsboro Oregon)


Calories: 247kcal | Carbohydrates: 46g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 151mg | Potassium: 132mg | Fiber: 1g | Sugar: 29g | Vitamin A: 30IU | Vitamin C: 6.9mg | Calcium: 7mg | Iron: 0.7mg