Viennese cherry pie

Viennese cherry pie

The famous “Viennese cherry pie” is fragrant, tender, airy. Such a pie is perfect for a family tea party, a party with friends and even a solemn event.

The pie is made from available products, cherries are suitable both fresh and frozen. After spending quite a bit of time, the result will please you.

Cooking time: 60 minutes.

Servings: 6.

Calories: 289.


  • flour - 200 g;
  • baking powder - 1 tsp;
  • sugar - 140-150 g;
  • eggs - 4 pcs;
  • butter (soft) - 180-200 g;
  • salt - a pinch;
  • vanillin - ½ tsp
  • cherry - 300-400 g;
  • almond nuts - one handful.


1. First of all, you need to prepare the cherry. If you have a fresh cherry, be sure to remove the seeds from it and put it in a colander to drain excess liquid. If this is not done, a lot of cherry juice will only prevent the cake from baking well, and the crumb will look raw. Also, for a pie, you can take a frozen berry, but then you need to put the frozen cherries in a colander to thaw. Then remove the bones.

cherry - photo step 1

2. We prepare products for the dough. The flour must be sifted in advance to fill it with air. Butter should be softened, at least a couple of hours before it should be taken out of the refrigerator.

products for the dough - photo step 2

3. Let's start cooking. First, mix all dry ingredients in a deep bowl. Mix thoroughly.

mix all dry ingredients - photo step 3

4. Drive eggs into a small bowl and leave them aside.

eggs in a bowl - photo step 4

5. Put soft butter in a separate container, add sugar.

dough preparation - photo step 5

6. Beat with a mixer for several minutes until a homogeneous light mass.

cooking dough - photo step 6

7. Without ceasing to beat, add one egg at a time to the oil mass.

Without ceasing to beat, add one egg at a time to the oil mass - photo step 7

8. In two or three stages, add flour to the egg mass.

cooking dough - photo step 8

9. The dough is ready, it turned out smooth without any lumps.

viennese pie dough - photo step 9

10. We prepare the baking dish. It can be any ceramic or glass heat-resistant form or detachable for biscuits. Since our dough is liquid, the form must be covered with parchment paper. To make the cake with beautiful folds, the paper must be laid with folds. The paper must first be oiled.

baking dish - photo step 10

11. Put the dough into a mold. In order to compact the dough, the form must be scrolled and lightly tapped on the work surface several times. Dip a wooden skewer into the batter and go through the entire surface.

cooking viennese pie - photo step 11

12. By this time, the liquid has all gone from the cherries, put the berries on the surface of the dough. It is necessary to spread it in one layer so that the berries do not “gone” to the bottom.

cooking Viennese cherry pie - photo step 12

13. For beauty, cherries can be sprinkled with nuts, almond flakes are perfect. If there are no nuts, it does not matter.

nuts - photo step 13.1

cooking Viennese cherry pie - photo step 13.2

14. We take out the "Viennese Cherry Pie" from the oven and leave to cool for a while.

Viennese cherry pie

15. We take out the cake from the mold, remove the paper. Transfer the pie to a plate.

Viennese cherry pie

16. Sprinkle the cake with powdered sugar.

Viennese cherry pie

17. The popular Viennese Cherry Pie is ready. We make tea and call everyone to the table. We cut the cake into portioned pieces already at the table.

Viennese cherry pie

Based on this recipe, you can cook other pastries by replacing just fruits. Peaches, pears, cherries will be perfectly combined. Enjoy your meal!