Viennese style cherry pie
10 servings
60 minutes
Viennese cherry pie is an exquisite dessert that embodies the elegance of Austrian pastry tradition. Its origins date back centuries when cherries were one of the favorite ingredients of Austrian bakers. The fluffy dough, rich in butter and honey, harmoniously complements the juicy sweet-sour cherries, creating a perfect balance of flavors. The delicate filling with hints of vanilla and cream gives the pie a special softness and richness, while the almond crumble adds textural variety and a pleasant nutty flavor. This pie is perfect for cozy family tea times or festive gatherings, revealing the depth of Austrian gastronomic culture. Served slightly warm and generously dusted with powdered sugar, it becomes a true delight for gourmets.
1
If the cherry is frozen, it needs to be thawed.
- Pitted cherries: 400 g
2
Grease a 24–26 cm diameter springform pan with olive oil.
- Butter: 190 g
3
Beat the butter with sugar until light cream consistency. While continuing to beat, add the eggs one by one, honey, then half of the sifted flour, a pinch of salt, and baking powder. Add the remaining flour.
- Butter: 190 g
- Sugar: 140 g
- Chicken egg: 5 piece
- Honey: 40 g
- Wheat flour: 200 g
- Baking powder: 1 teaspoon
- Vanilla: to taste
4
Place the dough in the mold and top it with as many cherries as possible.
- Pitted cherries: 400 g
5
We make the filling by beating 1 egg with 30 g of powdered sugar in a mixer at medium speed, adding vanilla to the egg mixture and gradually pouring in the cream while constantly stirring.
- Chicken egg: 5 piece
- Powdered sugar: 70 g
- Vanilla: to taste
- Cream: 70 ml
6
Pour the prepared mixture into the cherry pie.
- Cream: 70 ml
7
Sprinkle the pie with sliced almonds and bake in a preheated oven at 180 degrees for 30-40 minutes.
- Almond: 100 g
8
Sprinkle the finished pie with powdered sugar.
- Powdered sugar: 70 g