Cherry Pie

This recipe was automatically translated from Romanian. View original here
Cherry Pie

In this recipe I combined my favorite dough from the Crescent rolls with jam and of course the cherry filling. The pie comes out very soft, flavorful - I really liked the combination and I will definitely repeat it, I recommend you to try.

The quantities in the recipe below are for a large stove tray - if you want to make the pie in a 28 cm round tray, put all the ingredients in half.


2 pieces
+ 1 yolk to grease the pie on top
100 g
Bakers yeast
50 g
100 g
+4 tablespoons of sugar for the cherry filling
200 ml
White flour
400 g
0.25 tsp
Pitted cherries
800 g
after you pit 1 kg of cherries
Corn starch
2 tbsp

Step by step


Prepare the dough according to the recipe here. Let it rise for about 1 hour.

During this time, pit the cherries and let them drain the juice.


Then divide the dough into 2 pieces - one slightly larger than the other.

Set the smaller piece aside.


Spread the other larger piece in a sheet as large as the stove tray and pass it in it - greased with a little oil or spread with baking paper.


The cherries drained well of the juice are mixed with the starch and the 4 tablespoons of sugar.


Arrange them over the top of the tray and bring the edges of the dough a little over the layer of cherries.


From the remaining piece of dough, take a small ball and spread it on the table with the foil.

Cut thin slices of dough from it to cover the top of the pie - you can cut various shapes here - slices, etc.


That's what it should look like in the end - I omitted the popcorn, but they were placed on the edges.

Grease the pie with egg yolk and put it in the preheated oven at 160 degrees for 40-45 minutes.


Even if you notice that there is a piece of dough left, don't try to put it on the pie - too much dough doesn't do well, it will cover the taste of the cherries and the fragility of the pie.

From what remains you can make some cherry croissants, I made 3 braided pretzels, greased with yolk and sprinkled with sesame. I baked them after I took the pie out of the oven.


And one more thing - due to the yolk the pie will brown nicely, but faster - be careful for the first 20 minutes, if you notice that the pie has already browned, cover it with aluminum foil and leave it in the oven all the time - to cook well and cherries.

After the oven, let it cool completely, covered with a towel, directly in the tray - I prefer to do it in the evening and let it cool overnight and soften better.


Then portion it and serve with great pleasure :)

Good appetite!

Quantity: 1500 g (a large pie)
Prep time: 45 min
Difficulty: intermediate
Ready in: 60 min
Publish date:
Collections: Pies, Fruit desserts, Desserts

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