Viennese cherry pie
4 servings
60 minutes
Viennese cherry pie is a true classic of Austrian cuisine, combining tender, buttery dough with a sweet-sour cherry filling. This pie originated in Vienna, a city famous for its pastry traditions. Its taste is a harmony of airy dough, light sweetness, and fresh cherries, while almond flakes add a refined aroma and texture. Perfect with morning coffee or evening tea, it offers comfort and pleasure with every bite. In Austria, such pies are often made for family celebrations and friendly tea gatherings. Its secret to success lies in the simplicity of ingredients and the balance of flavors that makes this dessert beloved worldwide.
1
Mix flour, baking powder, and salt. Beat butter with sugar and vanilla sugar until fluffy, adding eggs one at a time. Add flour in two batches and mix until smooth. The dough should be thick.
- Wheat flour: 200 g
- Baking powder: 1 teaspoon
- Salt: pinch
- Butter: 180 g
- Sugar: 140 g
- Chicken egg: 4 pieces
- Vanilla sugar: 1 teaspoon
2
Line a mold (diameter 24–26 cm) with baking paper and grease it with oil. Place the dough, add cherries on top (do not add more cherries than specified in the recipe). Sprinkle with almond flakes.
- Butter: 180 g
- Cherry: 350 g
- Almond flakes: 40 g
3
Bake in a preheated oven at 180 degrees for 35-45 minutes until golden brown, depending on the size of the pan. Check the pie's readiness in the center with a toothpick. Let the pie cool slightly and dust with powdered sugar.
- Sugar: 140 g
4