Flaming Cherries Jubilee Pie Recipe

Prepare and bake crust

Preheat oven to 350°F (175°C). Melt 6 tbs (85 g) unsalted butter. In a bowl combine 1 1/2 cups graham cracker crumbs, 3 tbs granulated sugar and 1/4 tsp salt. Pour in melted butter and stir until mixture resembles wet sand. Press evenly into the bottom and up the sides of a 9-inch pie dish (about 1/2-inch thickness). Use the bottom of a measuring cup to compact. Bake on a sheet tray for 8–10 minutes until golden and fragrant. Remove and cool on a rack while preparing filling.

Make pastry-style lemon-vanilla cream

In a medium saucepan, combine 1 cup whole milk, 1/2 cup heavy cream and half of the granulated sugar for the filling (1/4 cup if splitting; total called is 1/2 cup) — for clarity use the 1/2 cup listed in ingredients. Warm over medium heat until tiny bubbles form at the edges, do not boil. In a bowl whisk together 3 large egg yolks, 3 tbs cornstarch, remaining sugar (total 1/2 cup used here), and 1/8 tsp salt until smooth and pale. Temper the yolk mixture by slowly whisking in about 1/3 cup of the warm milk mixture, then pour the tempered yolks back into the saucepan. Cook over medium-low heat, whisking constantly, until thickened to a pudding-like consistency (about 3–5 minutes). Remove from heat and whisk in 2 tbs unsalted butter, 1 tbsp lemon zest, 2 tbs fresh lemon juice and 1 tsp vanilla extract. Strain through a fine mesh sieve into a bowl to ensure smoothness. Cover surface with plastic wrap to prevent skin and chill until just cooled (about 20–30 minutes) — it should still be spreadable but not hot.

Fill crust

Once crust has cooled and the lemon-vanilla cream has thickened and chilled slightly, spoon or pipe the cream into the prepared graham crust and smooth the top. Chill in the refrigerator while you prepare the cherries and meringue, about 20–30 minutes.

Cook cherries

In a medium skillet or saucepan, combine 3 cups pitted Montmorency cherries, 1/2 cup granulated sugar and 1 tbsp fresh lemon juice. Heat over medium until the sugar dissolves and cherries release juices, stirring occasionally, about 5–7 minutes. If cherries are very tart and liquid looks thin, dissolve 1 tsp cornstarch in 1 tbsp cold water and stir into the cherries; simmer 1–2 minutes more until sauce slightly thickens. Taste and adjust sugar/lemon to balance sweet-tart flavor. Keep the cherries warm over the lowest heat setting or transfer to an ovenproof pan set in a low 200°F (95°C) oven while you prepare the meringue.

Add liqueur (for flambé)

Just before serving, remove the cherry pan from heat, pour 3 tbs maraschino liqueur or dark rum over the cherries and swirl gently. Keep the bottle of dark rum at the ready for the tableside flame if you plan to use additional rum for safety and visual effect. Do not ignite yet — wait until meringue is applied and guests are ready.

Make Swiss meringue

Set up a double boiler (bowl set over gently simmering water, bowl not touching water). In the bowl combine 4 large egg whites and 1 cup granulated sugar and 1/4 tsp cream of tartar. Whisk constantly over the simmering water until the sugar is completely dissolved and the mixture reaches 160°F (71°C) on an instant-read thermometer and is smooth when rubbed between fingers (about 4–6 minutes). Remove bowl from heat and using a stand or hand mixer, whip the warm whites on medium-high until glossy, thick and cool to the touch (about 6–8 minutes). Add 1 tsp vanilla extract and 1/8 tsp salt in the last minute and beat to incorporate.

Top the pie with meringue

Remove the pie with lemon-vanilla cream from the fridge. Spoon or pipe a generous cloud of the Swiss meringue over the chilled cream, covering the edges of the graham shell to seal. Use the back of a spoon to create peaks and swirls for texture. For a lightly toasted finish, use a kitchen blowtorch to brown the meringue peaks until golden (move evenly to avoid burning).

Warm cherries over the meringue

Remove warmed cherries from the oven or low heat. Using a slotted spoon or ladle, carefully spoon the warm Montmorency cherries and their syrup onto the meringue-topped pie, leaving some meringue exposed at the top edges for visual contrast. Arrange evenly so cherries sit atop the meringue surface.

Flambé tableside (safety first)

For tableside flaming: have a fireproof tray and a long lighter or long match available and keep a fire extinguisher nearby. Pour 3 tbs maraschino liqueur over cherries (or use an additional 2–4 tbs dark rum instead for a larger flame). Warm the rum briefly in a small ladle or metal spoon over a low flame (optional) then tilt and carefully ignite with a long lighter — the flame should burn blue and briefly roar. Allow the flame to subside naturally (5–10 seconds) while you stand back. Do not pour flaming liquid. Alternatively, pour the warmed rum onto the cherries and ignite once it is on the pie, keeping your face and hands clear. The brief flame will caramelize the cherry syrup and add theatrical smokiness. Wait for flame to fully extinguish and a moment for alcohol fumes to dissipate before serving.

Garnish and serve

If desired, sprinkle 2 tbs toasted sliced almonds and place fresh mint leaves around the pie. Slice with a hot, clean knife (dip in hot water and wipe between cuts for tidy slices). Serve immediately so the contrast between warm cherries, cool lemon-vanilla cream and toasty meringue is enjoyed.