An old-school recipe for a surinam cherry pie, perfect for Mother’s Day.


For the Filling:
1 quart surinam cherries
1/2 cup water
1 cup sugar
Small piece of green ginger
1 teaspoon lemon juice

For the Pastry:
2 cups flour
3/4 cup lard
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 cup ice water

For the Meringue:
2 egg whites
1/8 teaspoon cream of tartar
2 tablespoons sugar
1 teaspoon lemon essence


Mix pastry ingredients. Roll out and line an 8-inch pie plate. Bake at 400 degrees for 10 minutes and cool before starting on cherry mixture.
Wash and pit cherries. Cook with water, sugar and ginger until the cherries are tender but still whole. Add lemon juice. Cool before pouring into a pie plate.
Beat meringue ingredients together until mixture stands in peaks. Cover pie and place in oven until meringue is golden brown – approximately 10 minutes.
Cool before serving.