Viennese Cherry Pie
5 servings
50 minutes
Viennese cherry pie is an exquisite dessert embodying classic European baking traditions. Its history traces back to Austrian cuisine, where the craftsmanship of pastry chefs combines the simplicity of ingredients with elegant flavors. The airy dough, soft and rich, pairs beautifully with the sweet-tart cherries, while almond flakes add a refined texture. This pie delights with a gentle aroma of butter and vanilla, and a light dusting of powdered sugar gives it a festive appearance. Perfect for cozy tea times or formal dinners, it captures hearts with its balanced taste and ease of preparation. Served warm or chilled, it accompanies moments of enjoyment. The Viennese cherry pie is tenderness, tradition, and pleasure in every bite.
1
Preheat the oven to 180 degrees.
2
If the cherry is frozen, thaw it. It's better to take pitted cherries to avoid surprises :)
- Pitted cherries: 400 g
3
Beat the eggs with sugar. Without stopping, gradually add the oil. You can melt it a little to make it easier to mix.
- Chicken egg: 3 pieces
- Icing sugar: 140 g
- Butter: 180 g
4
Sift the flour and mix it with the baking powder. Add to the eggs. Mix everything thoroughly.
- Wheat flour: 200 g
- Baking powder (raising agent): 1 teaspoon
5
Grease the mold generously with butter.
- Butter: 180 g
6
Place the dough in the mold. Add cherries on top and sprinkle with almond flakes.
- Pitted cherries: 400 g
- Flaked almonds: to taste
7
Put everything in the oven for 30-35 minutes.
8
Watch the pie, it cooks quite quickly!
9
Sprinkle the finished pie with powdered sugar if desired.
- Icing sugar: 140 g
