Tyrolean cherry pie

8 servings

120 minutes

Tyrolean cherry pie is a refined dessert from the Austrian Alps, where each pastry carries a piece of regional traditions. The crumbly and fragrant base harmonizes with rich cream and juicy berries soaked in brandy. The delicate and velvety cream creates a perfect textural link between the sweet dough and tart cherries. The top layer, glazed with berry juice, adds freshness and elegance to the pie. This dessert is ideal for evening tea or festive tables and pairs wonderfully with a scoop of creamy ice cream. In every slice lies an echo of the Austrian mountains, the coziness of mountain huts, and the unparalleled classic of European baking.

Energy value per serving

• Calories: 490.9
• Proteins: 8.7g
• Fats: 20.2g
• Carbohydrates: 66.5g

Ingredients

• Wheat flour: 1.5 glass
• Sugar: 1.5 glass
• Chicken egg: 4 pc
• Potato starch: 1 tbsp
• Milk: 1 glass
• Butter: 150 g
• Cherry: 350 g
• Gelatin: 1 tbsp
• Cognac: 30 ml

Cooking steps

1. First, remove the pits from the cherries and sprinkle the berries with sugar, then pour alcohol over them. Set aside.

   Required ingredients:

   • Cherry: 350 g
   • Sugar: 1.5 glass
   • Cognac: 30 ml

2. For the test, cut cold butter into cubes, mix with 1 egg and 1/3 cup of sugar until smooth.

   Required ingredients:

   • Butter: 150 g
   • Chicken egg: 4 pieces
   • Sugar: 1.5 glass

3. Sift flour into the mixture and knead the dough - it should not stick to your hands; add more flour if necessary, and do not let the dough heat up. Then place the dough in the refrigerator for 30-40 minutes.

   Required ingredients:

   • Wheat flour: 1.5 glass

4. Place the rolled dough in the mold and poke it with a fork in several places; to prevent the dough from losing its shape in the oven, it should be pressed down with a mold of the same size.

5. Bake the base at 220 degrees for 15 minutes.

6. For the cream, put 4 tablespoons of sugar, starch, and 3 eggs in a saucepan and whisk everything together. Add milk and heat over low heat until almost boiling. The cream should start to thicken when you remove it from the heat.

   Required ingredients:

   • Sugar: 1.5 glass
   • Potato starch: 1 tablespoon
   • Chicken egg: 4 pieces
   • Milk: 1 glass

7. Take the cooled base, pour in the warm cream, and place it in the refrigerator until fully cooled.

8. Now dissolve the gelatin in 0.5 cup of water. Add the gelatin to the prepared cherries.

   Required ingredients:

   • Gelatin: 1 tablespoon

9. Take the cake with cream out of the fridge. Spread cherries evenly on top of the cream. Pour cherry juice over it. Place the pie in the fridge until the top cherry layer is fully set.

10. Serve with a scoop of creamy ice cream.