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-quality jarred cherries like those made by Luxardo or Starlino make a worthy substitute. Good quality store bought pie crust can be used as well, but our flaky all-butter pie crust recipe is almost as easy and worlds more delicious. Nesselrode pies are often served with chocolate shavings on top, but a drizzle of chocolate ganache lends a silky, elegant touch.