NATIONAL CHERRY PIE DAY & CHERRY CHIFFON PIE

LA pie story ph:s winesett

Happy National Cherry Pie Day! I filched this recipe for Cherry Chiffon Pie from Farm Journal's Complete Pie Cookbook, a vintage find I picked up in an East Village shop called Bonnie Slotnick's Cookbooks. If you haven't stopped by this rare gem of a bookstore you're truly missing out. The shelves are brimming over with rare and out-of-print cookbooks, and with over 5000 to choose from there's sure to be one to titillate the tastebuds of even the most discerning gourmet. And with vintage kitchenware and other doohickeys garnishing the shop, you literally feel as if you've stepped back in time. I've spent hours digging through old pie cookbooks, perusing the dusty pages in search of that one recipe I haven't come across before. 

This Cherry Chiffon Pie was listed under the section, Refrigerator and Ice Cream Pies, with the notation, 'Pink and pretty - uses canned cherries'. Chiffon pies are a light fluffy confection in which meringue and/or whipped cream is folded into a fruit-flavored curd thickened with unflavored gelatin. The filling is then put into a pre-baked pie shell of the baker's choice and chilled until ready to serve. 

Cherry Chiffon Pie

Baked 9" pie shell*

2 tsp unflavored gelatin

2 Tbsp cold water

1 (1 lb 4 oz) can tart cherries

4 eggs, separated

1/4 tsp salt

3/4 c sugar

1 1/2 tsp grated lemon peel

Whipped Cream (optional)

1. Soften gelatin in water. Drain cherries, reserving juice. eat egg yolks and add juice from cherries (3/4 cup), salt and 1/2 cup sugar. Cook over low heat until thickened, stirring constantly. Stir in softened gelatin and stir until it is dissolved. Cool slightly and add lemon peel and drained cherries (1 1/2 cups). 
2. Beat egg whites until soft peaks form when beater is lifted. Gradually add remaining 1/4 cup sugar- 2 Tbsp at a time - beating thoroughly after each addition. Beat until stiff peaks form. Fold into gelatin mixture. Pile lightly in pie shell and chill until firm. 
3. When ready to serve, garnish each serving with whipped cream. 

Bonnie Slotnick Cookbooks

28 East Second Street, New York City

212.989.8962 tel