Nesselrode Pie
Nesselrode Pie By Petra Paradez © Provided by Saveur This recipe is adapted from the book Pie For Everyone: Recipes and Stories from Petee's Pie, New York's Best Pie Shop . Chiffon pies, in which custards or fruit curds are lightened by folding in beaten egg whites, make some people nervous due to the inclusion of uncooked eggs. For this old school Nesselrode pie, Petra Paredez of New York City’s Petee’s Pies makes an Italian meringue in lieu of using raw egg whites. Paredez also macerates her own sour cherries in sugar and dark rum, but in a pinch, we find that good-qu...
Source: msn.com