Viennese cherry pie

The famous Viennese cherry pie is fragrant, tender, and airy. This pie is perfect for family tea parties, parties with friends, and even formal events.

The pie is made from readily available ingredients; cherries can be fresh or frozen. Spending just a little time, the result will delight you. We serve the Viennese cherry pie on the table, and you can invite everyone for tea.

Serves: 6.

Cooking time: 60 minutes.

Caloric content: 289 kcal per 100 grams of the dish.

Cuisine: Austrian.

Ingredients

Simple ingredients will be needed for preparation:

• 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.
• cherries – 300-400 g;
• almonds – a handful.

Preparation

1. First, you need to prepare the cherries. If you have fresh cherries, be sure to remove the pits and place them in a colander to drain excess liquid. If you don't do this, too much cherry juice will hinder the pie from baking well, and the crumb will look raw. You can also use frozen berries for the pie. In this case, the cherries should be placed in a colander to thaw. After that, remove the pits.

2. Prepare the ingredients for the dough. The flour should be sifted in advance to aerate it. The butter should be softened; it should be taken out of the refrigerator at least a couple of hours beforehand.

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

4. In a small bowl, beat the eggs. Set aside for now.

5. In a separate container, place the soft butter and add the sugar.

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

7. While continuing to beat, add the eggs one by one to the butter mixture.

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

9. The dough is ready; it is smooth without any lumps.

10. Prepare the baking pan. It can be any ceramic or glass heat-resistant dish or a springform pan for sponge cakes. Since our dough is liquid, it is essential to line the pan with parchment paper. To achieve beautiful folds in the pie, the paper should be lined with pleats. The paper should be greased with oil in advance.

11. We place the dough in the form. To compact the dough, the form should be rotated and lightly tapped on the work surface several times. A wooden skewer should be slightly immersed in the dough and passed over the entire surface.

12. By this time, the liquid from the cherries has already drained, we place the berries on the surface of the dough. They should be placed in a single layer so that the berries do not 'sink' to the bottom.

13. For beauty, the cherries can be sprinkled with nuts; almond flakes will work great. If there are no nuts, it is not essential.

14. We take the 'Viennese cherry pie' out of the oven and let it cool for a while.

15. We take the pie out of the mold, remove the paper. We transfer the pie to a plate.

16. We sprinkle the pie with powdered sugar.

17. The Viennese cherry pie is ready. We brew tea and invite everyone to the table. We cut the pie into portioned pieces at the table. This is how beautiful the crumb of our pie turned out.

Based on this recipe, you can also make other pastries by simply replacing the fruits. Peaches, pears, and cherries will pair excellently. Enjoy your tea!

Cook with pleasure!