Hungarian Cherry Pie
12 servings
60 minutes
Hungarian cherry pie is a refined dessert embodying the traditions of Hungarian cuisine. Its history traces back to village bakeries where fresh cherries combined with rich buttery dough created aromatic pastries. The pie's flavor is delicate and creamy with a slight fruity tartness, while brandy and vanilla add noble notes. Thanks to whole grain flour, the dessert is not only tasty but also more filling. The cherries bake to softness in the dough, their juice soaking into the crust and giving it a caramel-golden hue. This pie is perfect for cozy family tea times as well as festive gatherings. It is served warm or chilled and pairs wonderfully with a scoop of vanilla ice cream or light whipped cream.
1
Preheat the oven to 200 degrees. Remove the pits from the cherries and mix with 40 grams of plain wheat flour in a bowl.
- Cherries: 900 g
- Wheat flour: 50 g
2
Grease a square baking dish with a small amount of melted butter and lightly dust with the remaining flour. In a separate bowl, mix softened butter, sugar, brandy, and vanilla, then add the egg and whisk the mixture.
- Butter: 320 g
- Wheat flour: 50 g
- Butter: 320 g
- Sugar: 300 g
- Brandy: 3 tablespoons
- Vanilla extract: 1 teaspoon
- Chicken egg: 1 piece
3
In a large dry bowl, mix whole grain flour, baking powder, and salt, then gradually add the oil mixture, milk, and mix everything until smooth.
- Whole grain flour: 500 g
- Baking powder: 1 tablespoon
- Coarse salt: pinch
- Butter: 320 g
- Milk: 250 ml
4
Pour the prepared dough into the mold and smooth the surface with a silicone spatula. Evenly place cherries on top and bake the pie for forty to fifty minutes until a golden crust forms.
- Cherries: 900 g