Lemon and Dried Cherry Pie
8 servings
60 minutes
Lemon and dried cherry pie is an exquisite combination of sweet and sour notes encased in tender dough. Lemon adds freshness and a light citrus tang, while dried cherry contributes a pleasant fruity sweetness. This pie is often made in Europe, inspired by traditional home baking recipes. It is perfect for cozy family tea times or special occasions. The crispy crust, soft fruit center, and subtle vanilla aroma create a harmony of flavors, while almond flakes add a noble texture. This dessert can be served warm or chilled, complemented with a scoop of vanilla ice cream or a light cream sauce. The delightful combination of flavors makes this pie a true gastronomic delight.
1
Thoroughly wash a large lemon with hot water, cut it into wedges, and remove the seeds. Blend it in a blender.
- Lemon: 1 piece
2
Let the butter soften at room temperature and mix it with sour cream. Gradually incorporate the flour with baking powder, add vanilla sugar, and knead the dough.
- Butter: 120 g
- Sour cream 10%: 230 g
- Wheat flour: 250 g
- Baking powder (raising agent): 1 teaspoon
- Vanilla sugar: 10 g
3
Roll out 2/3 of the dough in a 26 cm round shape, making a bottom with 1.5 cm edges. Sprinkle with sugar, add cherries, then lemon.
- Brown sugar: 2 tablespoons
- Dried cherries: 0.7 glass
- Lemon: 1 piece
4
Roll out the remaining dough into a circle on parchment, cover the pie with it, carefully remove the parchment, and pinch the edges. Bake at 180 degrees for 45 minutes.
5
Mix lemon juice and powdered sugar, heat until thickened, spread on the pie. Sprinkle with almond flakes.
- Lemon juice: 1 tablespoon
- Icing sugar: 4 tablespoons
- Flaked almonds: 2 tablespoons
