Cherry-Blueberry Cloud Pie
•1 baked 9 or 10 inch pie crust
•1 cup plus 2 tablespoons sugar
•1/3 cup cornstarch
•1 ¼ cups water
•¼ cup orange juice
•1/8 teaspoon salt
•1 teaspoon grated orange zest
•4 egg whites, room temperature
•1/8 teaspoon cream of tartar
•¼ teaspoon almond extract
•1 ½ cup Bing cherries – stemmed, pitted and sliced
•½ cup blueberries, rinsed
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.