Lattice-top sour cherry pie

by | Aug 22, 2017 | Desserts

Sour cherry is one of the most popular fruits in our country, you can find at least one tree in almost every garden. Hungary is the second biggest producer of sour cherry in the European Union, 60.000-90.000 tons are produced annually. It’s not by chance that sour cherries are beloved and often used ingredient of fruity desserts.

Sour cherry pie is a timeless dessert favorite that reminds me of holidays and celebrations of years past. Making sour cherry pie is a lot easier than you think. All you have to do is to knead a shortcrust pastry and make the filling which is thickened with vanilla pudding. I keep the ingredients for the filling simple because I don’t think the fruit needs any embellishment.

I cook the pudding with sour cherry juice and I don’t add lemon juice or zest because the cherries are plenty tart naturally. I usually use jarred sour cherries, but this recipe can also be adapted to frozen tart cherries, just let them melt completely, so you will have enough juice for thickening.

Lattice top sour cherry pie
Lattice-top sour cherry pie – photo:

For the dough:

  • 375 g (~3 cups) flour
  • 150 g (~2/3 cup) butter
  • 2 egg yolks
  • 75 g (~6 1/2 tbsp) sugar
  • 10 g (~2 1/2 tsp) baking powder
  • zest of a half lemon
  • pinch of salt
  • 2-3 tbsp sour cream

For the filling:

  • 700 g (~1 1/2 lbs) pitted sour cherries
  • 80 g (~6 3/4 tbsp) sugar
  • 1 package (40 g ~ 1 1/2 oz) vanilla pudding powder
  • 300 ml (~1 1/4 cups) sour cherry juice

Size of the baking pan: 23×28 cm / 9×11 inch

Rub the butter into the flour, then add other ingredients and knead them into a smooth dough. Wrap and chill for 30 minutes.

Meanwhile prepare the filling. Mix pudding powder with sugar, then gradually stir in the sour cherry juice until you have a smooth texture. Bring to the boil while stirring constantly and cook until it thickens. Turn off the heat and add sour cherries to the pudding.

Preheat the oven to 180°C / 356°F.

Divide the dough into two balls: 40% for the top crust and 60% for the bottom. Roll the bigger dough into a rectangle and  fit it into the bottom of your baking pan and up the sides. Spread the filling evenly on the dough. Roll out the remaining dough into a smaller rectangle and cut it into strips. Top pie with lattice strips and brush them with slightly beaten egg whites. Bake for 40-45 minutes or until golden brown.

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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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