Recipe Viennese cherry pie:
If your butter has been in the freezer or refrigerator, it will need time to come to room temperature until it becomes very soft. In this state, the butter will perfectly beat into a light cream with sugar.
Add eggs to the butter and sugar one at a time and continue beating.
When the eggs are well beaten and the sugar crystals dissolve, the mass will double in size and become fluffy and airy.
Before adding flour to the dough, sift it through a sieve, and then first add half a portion of flour with baking powder and vanilla.
Stir by gently folding the flour into the dough with a spatula or spoon (similar to adding whipped whites), using circular movements from bottom to top. Then add all the remaining flour. The dough should not lose its original fluffiness and remain light and soft.
Line a springform pan with baking paper, transfer the dough, and smooth it over the surface.
Remove the pits from the washed cherries and arrange them in random order. Adjust the amount of cherries to your taste, but our advice is that the more cherries in the pie, the tastier it will be.
By this time, the oven should be preheated to 180 degrees, since all baked goods are usually placed in a hot oven to immediately begin the baking process. The Viennese pie needs to be baked for 20-25 minutes, and then, without turning off the oven and without changing the baking temperature, remove the pie and sprinkle with almond petals and put it back into the oven. Now the baking time will depend on the quantity and juiciness of your cherries (other fruits that are added to the filling). Monitor the condition of the pie, and as soon as the wooden skewer comes out dry, you can take out the Viennese pie.
Sprinkle powdered sugar on top.
Cool slightly and serve!
Viennese cherry pie is ready!
Wonderful summer baking...
Bon appetit!
Viennese cherry pie is still considered the best dessert in Austria. But you don’t have to go on a trip to try it. This famous chef's recipe for cherry pie with a beautiful almond top will delight you.
Ingredients for cooking:
- Cherries - 400 g, fresh or frozen;
- Wheat flour - 200 g;
- Butter - 190 g, softened;
- Sugar - 140 g (or powdered sugar);
- Eggs - 4 pcs;
- Almonds - 100 g, chopped;
- Powdered sugar - 50 g;
- Honey - 50 g;
- Baking powder - 1 tsp;
- Salt - a pinch;
Preparation steps:
- It is recommended to start cooking by defrosting the cherries. Sift the flour.
- Prepare a springform pan by greasing it with butter. The ideal diameter of the mold is 24 centimeters.
- Using a blender, beat the butter with the sugar until creamy. Without ceasing to beat, carefully add the eggs, honey and half the flour. Season with salt and add baking powder. Add the rest of the flour.
- Place the dough in the pan and place the cherry on top of it. Sprinkle the pie with chopped almonds and bake in a preheated oven at 180 degrees for 35 minutes.
- Check the readiness of the pie. To do this, pierce the cake with a toothpick; if the stick remains dry, then you can take out the dessert.
- Decorate the finished cooled pie with powdered sugar. Bon appetit!
Viennese cherry pie is a real treat. But keep in mind that it is quite fatty and high in calories. It’s not that difficult to prepare, but you need to consider two points: the higher the baking dish, the longer you need to keep the cake in the oven; Place the cherries so that they do not touch the walls of the mold. In this recipe, frozen cherries need to be thawed and the juice drained; you can also use canned berries.
Let's prepare the necessary ingredients for Viennese cherry pie. I used powdered sugar, but you can also use fine sugar. If you don’t have powder, I recommend grinding the sugar in a coffee grinder; powdered sugar mixes better with butter.
First, let's prepare a baking dish, I usually cover it with foil, it's safer. The foil can always be carefully removed without damaging the cake.
Take some butter and grease the foil with it.
Place the rest of the butter in the microwave for 20 seconds to soften. It is advisable to pre-cut the butter into cubes.
Mix flour with baking powder and sift through a sieve to make it more airy.
Combine powdered sugar, vanilla sugar and a pinch of salt with softened butter and beat with a mixer.
As you beat, add eggs one at a time.
When the mass increases in volume, gradually add flour, continuing to beat, but reducing the speed.
The consistency of the dough is like thick butter cream. Place it in the prepared pan and level the surface with a spoon, forming a small edge. It is needed so that the cherry does not touch the walls of the mold.
Spread the cherries on the dough in an even layer.
Place the pie in an oven preheated to 180 degrees for 50 minutes. If the pan is low and wide, the cake can be baked in half an hour, it all depends on the thickness of the dough layer.
After 40 minutes, remove the cake from the oven and check for doneness with a wooden skewer. If there is any sticky dough left on it, the cake is not ready yet. Sprinkle the surface of the pie with almond flakes, add a few drops of almond essence and return to the oven for another 20 minutes.
We take the Viennese cherry pie out of the oven after 20 minutes, again check the readiness with a wooden skewer. If there is no sticking dough, the pie is ready. Our baking time took one hour.
Remove the cake from the pan by lifting it by the edges of the foil. Carefully remove the foil and place the product on a plate. Let it cool.
Sprinkle the pie with powdered sugar and invite your friends to the table for tea.
Help yourself! Bon appetit!
Delicious Viennese cherry pie
I still have frozen cherries and almond petals after cooking very tasty honey cake. I looked for recipes and found delicious cherry pie recipe. Essentially this is cupcake with cherries and very tasty 🙂 As far as I understand, the recipe is Yulia Vysotskaya.
So, a step-by-step photo recipe for cherry pie!
Recipe:
- Flour – 200 gr.
- Butter at room temperature – 180 gr.
- Eggs – 4 pcs.
- Fine sugar or powdered sugar – 180 gr. *I used regular sugar, just beat it longer until the sugar dissolved
- Salt - a pinch
- Vanilla sugar – 1 tsp. *Taste
- Cherry – 400 gr. *Frozen or fresh
- Almond petals - for sprinkling
- Baking powder – 1 tsp. *Or 3/4 tsp. soda, slaked with vinegar or lemon
- *Starch – 1 tsp. *Judging by reviews on the Internet, many cherries flow in the dough, so the dough is not baked and is very wet. I always add a little starch to frozen berries, then there will be no surprises :)
Preparation: *Shape – diameter 25 cm.
- Thaw cherries and squeeze *I highly recommend adding 1 tsp. starch into the cherries so that they do not flow in the dough!
- Beat sugar, vanilla sugar, salt and butter until smooth *If the sugar is simple, not fine, then beat longer
- Add 1 egg at a time and beat until foamy.
- 4-5 minutes at maximum speed
- Add flour and beat well again
- Suppress the baking soda or add baking powder and beat everything thoroughly again until a creamy dough forms.
- Grease the mold with oil or line it with paper, pour out our dough. *The dough is creamy, smooth it out with a spatula
- Place cherries on top and sprinkle with almond petals
- Bake in a preheated oven at 180 degrees. until ready *35 minutes +. Adapt to the oven! If the stove is gas, then set the temperature to 10-20 degrees. below and bake on the middle and higher shelf so that the bottom does not burn and the top is baked.
- Let cool and sprinkle with powdered sugar if desired.
Enjoy your tea!
When you want it to be sweet, but with sourness, and incredibly beautiful, and not too difficult to cook - you can always find a solution.
Try making the famous Viennese pie; absolutely everyone will like the recipe with cherries - its juicy filling and fluffy dough will not leave anyone indifferent. You will be surprised how simple it is, and most importantly, you can prepare it all year round, because frozen berries go just as well as fresh ones.
Vienna is traditionally famous for its coffee shops and pastry shops, just remember the apple strudel or the famous Sachertorte. Viennese pie is not inferior to them in taste.
But if the first two are quite difficult for a beginner to do without proper training, then even a novice pastry chef can handle the last one. Simple biscuit dough, lots of cherries and almonds on top - that's the whole secret.
Viennese cherry pie: recipe with almonds
Ingredients
- — 200 g + -
- — 200 g + -
- - 4 things. + -
- — 150 g + -
- Baking powder - 10 g + -
- - 1 pinch + -
- Vanillin – 10 g + -
- Cherry – 400 g + -
- Almond flakes - 1 package + -
- - for powder + -
How to make Viennese cherry pie at home
The cooking algorithm is very simple: we buy berries, find Viennese cherry pie on the website, prepare it quickly and with pleasure, enjoy it ourselves and surprise our guests.
Preparing the cherries for the filling
- Wash the cherries well and remove the stems. We'll need seedless berries, so we'll need to remove them. If there is no special device, then you can easily use a regular hairpin.
- We stick it into the base where the stalk was attached, pick up the seed and take it out: if the berry is ripe, then this takes a split second.
Once upon a time, in the “Eat at Home” program, “Viennese” cherry pie was prepared from frozen berries, they were already seedless. But it’s better to leave this option for the winter, when there is no alternative. Summer aromatic cherries are worth spending an extra 10-15 minutes cleaning.
Let's start kneading the dough for the Viennese pie
- Cut butter at room temperature into small pieces and place them in a mixer bowl. Leave one piece to grease the mold.
- Add sugar and start beating at low speed, gradually increasing it. As a result, the oil should turn slightly white and look like cream.
- Add eggs one at a time and mix thoroughly.
- Now for the bulk ingredients. Be sure to sift the flour and add it to the butter and eggs. Add vanillin or vanilla sugar, a pinch of salt and baking powder there. Reduce mixer power and knead the dough until smooth.
Place the dough in the pan and bake the cake
- Preheat the oven to 180 degrees.
- While the oven is heating, prepare the pan. It’s more convenient to take a detachable one, but if you don’t have one, then any one will do. You shouldn’t take it too wide - when the “Viennese” cake turns out higher, it looks even more elegant. Carefully grease the mold with the remaining piece of butter, not forgetting the sides and fold lines.
- We put the dough into the mold, and pour the cherries on top of it along with the released juice. Distribute it evenly over the entire surface.
- Place the Viennese pie in the oven for 15 minutes. During this time, it will rise noticeably, and the cherry will partially go into the middle of baking.
Decorate the Viennese pie with almonds and powdered sugar
- After 15 minutes, take out the pie and sprinkle it generously with almond petals. Put it back in the oven until done. This will take about 20 more minutes. Just in case, you can check with an ordinary wooden toothpick or a match: stick it in the middle, if it remains dry to the touch, it means the cake is ready.
- Remove from the oven and let cool slightly in the pan.
- Carefully remove the pie, sprinkle it with powdered sugar if desired, and serve.
This is how we simply prepared our first “Vienna” cherry pie. The recipe is sure to become one of the favorites in your house, just try a piece.
By the way, in addition to powdered sugar, the cake can also be sprinkled with ground cinnamon on top and decorated with fresh mint leaves. We highly recommend serving with a scoop of vanilla ice cream.
Bon appetit!
