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Viennese cherry pie
The famous Viennese cherry pie is aromatic, tender, and airy. Such a pie is perfect for family tea gatherings, parties with friends, and even formal events.
The pie is made from available ingredients; both fresh and frozen cherries work well. Spending just a little time, the result will delight you. We serve the Viennese cherry pie at the table and can invite everyone for tea.
Preparation time: 60 minutes.
Ingredients
Show ingredients
You will need simple ingredients 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;
- almond nuts – a handful.
Preparation
- First, you need to prepare the cherries. If you have fresh cherries, be sure to remove the pits and drain them in a colander to let the excess liquid escape. If you don't do this, too much cherry juice will prevent the pie from baking well, and the crumb will look raw. You can also use frozen berries for the pie. In this case, spread the cherries out in a colander to thaw. After that, remove the pits.
- Prepare the ingredients for the dough. Flour should be sifted in advance to aerate it. The butter should be softened, at least a couple of hours before, it should be taken out of the refrigerator.
- Let’s start preparing. First, in a deep bowl, mix all the dry ingredients. Stir thoroughly.
- In a small bowl, crack the eggs. Set aside for now.
- In a separate container, place the soft butter and add sugar.
- Beat with a mixer for several minutes until you have a homogeneous light mass.
- While continuing to beat, add the eggs one at a time to the buttery mixture.
- In two to three stages, add the flour to the egg mixture.
- The dough is ready; it has become smooth without any lumps.
- Prepare the baking dish. It can be any ceramic or glass heat-resistant form or a springform pan for cakes. Since our dough is liquid, it is essential to line the form with parchment paper. To achieve a beautiful edge on the pie, the paper should be laid with folds. The paper should be greased with oil beforehand.
- Pour the dough into the form. To compact the dough, the form should be rotated and gently tapped a few times against the working surface. Slightly dip a wooden skewer into the dough and go over the entire surface.
- By this time, the liquid from the cherries should have drained, 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.
- For decoration, the cherries can be sprinkled with nuts; almond flakes will work perfectly. If there are no nuts, it's not critical.
- Remove the "Viennese cherry pie" from the oven and let it cool for a while.
- Take the pie out of the form, remove the paper. Transfer the pie to a dish.
- Sprinkle the pie with powdered sugar.
- The Viennese cherry pie is ready. Brew some tea and invite everyone to the table. Cut the pie into portioned slices at the table. Look at the beautiful crumb our pie has!
Based on this recipe, you can also prepare other baked goods by simply changing the fruits. Peaches, pears, and cherries will pair perfectly. Enjoy your tea!
Cook with pleasure!
