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Fresh, homemade sour cherry pie dusted with icing sugar and crispy pastry.
Tasty sour cherry pie with crumbly pastry and fresh, juicy sour cherry filling, decorated with icing sugar.

Sour cherry pie

Author: Flavelo
Recipes Cakes and Desserts
Sour cherry pie is the eternal battle and balance of sour and sweet. We trap the juicy, acidic fruit between two layers of crumbly pastry, where the resulting fruit juice bakes into a syrupy filling with the sugar and cinnamon. The role of breadcrumbs is key: it's the 'sponge' that prevents the pastry from getting soggy.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 25 mins
🍽️ Servings 5 servings
🔥 Calories 420 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Baking tray
  • Large mixing bowl
  • Rolling pin
  • Fork

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Mix the flour with baking powder, salt and sugar. Rub in the cold butter until it looks like wet sand.

Tip: Quick rubbing preserves the butter structure, making the pastry crumbly.
2 ✓

Add the eggs and sour cream, then knead quickly. Wrap and refrigerate for 30 minutes.

Tip: Resting allows the dough to relax, making it easier to work with.
3 ✓

Divide the dough into 2 parts (one slightly larger for the bottom). Roll out the bottom sheet and place in the buttered tray.

Tip: Dust the board with flour so it doesn't stick.
4 ✓

Sprinkle the pastry with breadcrumbs. Spread the drained sour cherries over it, then sprinkle with cinnamon and extra sugar to taste.

Tip: The crumbs absorb the cherry juice so the bottom pastry doesn't get soggy.
5 ✓

Roll out the other sheet, cover the cake. Prick with a fork, and brush the top with egg. Bake at 180°C for 35-40 minutes.

Tip: Fork pricks let steam escape, otherwise the pastry would dome and crack.

Recipe FAQ

Why did the bottom get soggy?
The cherries released too much juice, or there were too few crumbs. Drain the fruit more thoroughly!
Why does the pastry break when rolling?
The butter is too warm, or there's too little liquid (sour cream). Put it back in the fridge for a bit.

Ingredients

  • 300 g plain flour
  • 150 g cold butter
  • 100 g icing sugar
  • 1 packet baking powder
  • 1 packet vanilla sugar
  • 2 eggs
  • 100 g sour cream
  • 500 g pitted sour cherries
  • 1 tsp ground cinnamon
  • 3 tbsp breadcrumbs or ground walnuts
  • 1 pinch salt