Pineapple pie with cherries

8 servings

30 minutes

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Pineapple cherry pie is a sweet and juicy treat that combines the tropical freshness of pineapple with the delicate tartness of cherry. This recipe, rooted in Russian cuisine, blends classic baking techniques with exotic ingredients to create a dessert that enchants with its flavor. The fluffy butter dough is soaked in caramel syrup, giving the pie a deep, warming aroma. Bright pineapple rings with cherries baked in golden crust create a colorful and appetizing appearance. Perfect as a warm dessert with cream or a chilled option for tea time. Its rich flavor and soft texture make it an excellent choice for family dinners and festive gatherings.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

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Ingredients

8servings

Wheat flour

300 g

Salt

pinch

Syrup

4 tablespoons

Canned pineapple

425 g

Dried cherries

11 pieces

Butter

300 g

Chicken egg

5 piece

Cooking steps

1
Preheat the oven to 170 degrees. Sift the flour and salt into a bowl and set aside.
Required ingredients:
1. Wheat flour: 300 g
2. Salt: pinch

2
Grease the baking pan (30x19x3.5 cm) with oil. Line the bottom of the pan with non-stick baking paper and grease it with oil. Pour warm golden syrup into it. Evenly spread the syrup over the paper with a spoon. Arrange pineapple rings in 2 rows of 4, then place cherries in the center of the rings and between them.
Required ingredients:
1. Syrup: 4 tablespoons
2. Canned pineapple: 425 g
3. Dried cherries: 11 pieces

3
Mix softened unsalted butter and sugar until light and fluffy using a paddle attachment on a high speed mixer. Switch to low speed and slowly add the eggs. Turn off the mixer. Using a rubber spatula or a large metal spoon, add the flour to the mixture (one third at a time). Mix thoroughly.
Required ingredients:
1. Butter: 300 g
2. Chicken egg: 5 piece

4
Slowly pour the batter over the fruits in the pan, then spread it evenly to cover all the pineapple pieces. Bake in the center of the oven for 45 minutes, until a toothpick inserted in the center comes out dry. Let the pie rest on a rack for 5 minutes.
Required ingredients:
1. Wheat flour: 300 g

5
Run a sharp knife along the edges of the pie to help it release from the baking pan. Place greaseproof paper on a rack and carefully turn the pie onto it. Gently peel the non-stick paper away from the pie, trying not to disturb the pineapples.

6
Brush the pie with warm syrup and let it soak for a few minutes. Serve either warm as a dessert with custard or cream, or cold, cut into pieces (the pie can be stored for about a week).
Required ingredients:
1. Syrup: 4 tablespoons