After a heavy day in baking the Beigli here is an easy cake to bake … namely the Sour Cherry Pie – Meggyes Pite
In the Northern Hemisphere the season of bloosoming cherry trees fell to rest, lucky those living in the Southern Hemisphere, cause they may bake with fresh cherries. We love them because they’re tasty, not to mention they have some awesome health benefits, too! Weather is off-season, you can use frozen unsweetened tart cherries, they will just take longer to cook down or the canned sour or sweet cherries.
Just a hint, the sour cherry is also called tart cherry or wild cherry or even morellos known closely related to the sweeet cherry, flesh of the fruit being softer and more acidic, therefore it is better for cooking and for pastry.
Fresh cherries are available for only a few months a year, but then get out of your deep freezer. Getting tired of these long cold grey and dirty days of long, drawn out Winter-Spring. Just pick the frozen, pitted, gorgeous sour cherries or sweet cherries or get the canned form of cherries. Time for a cherry pie bake something colourful, light and tasty.
No need to invent the Sour Cherry Pie – Meggyes Pite, cause this is a great recipe to give it a try and simple as 1-2-3.
A pie itself is an ultimate dessert. It is simple and tasty shortcrust pastry with any sweet seasonal filling. If in use other fillings take the same amout of fruit as indicated below of apple weight.
Ingredients – preparing time cca 120 mins.
For the shortcrust: 500 g flour, 250 g butter, 125 g icing sugar, 24 g (2 packets) vanillia sugar, 10 g ( 1 packet) baking powder, 1 egg +1 egg york, 1-2 tbs sour cream, pinch of salt.
For the filling: 1 kg pitted sour cherry (if fresh is available) or the same amount of frozen or canned. 200 g icing sugar,60 g breadcrumbs or grated walnuts, 1 egg york for coloring the top, icing sugar to serve (it looks good and taste good with it).
Baking process: Cruble the butter with the flour and the baking powder, add the icing sugar and vanillia sugar. Add the eggs, the egg york, a pinch of salt and the sour cream. Knead the pasta quickly and form 2 halves from it. Wrap it in foil and let it chill and rest for an hour in the fridge. Whikle the pastry rests, mix the sour cherry and the icing sugar. Line a baking pan with baking paper. Roll out the pastry into 2 sheets, fitting in the baking pan. Place one of the pastry sheets in the pan, sprinkle it with the breadcrumbs or walnut and spread the sour cherry on it … (if you use canned cherries then strain the juice beforehand).Place the2nd sheet on the top and form the sides. With a fork prick the surface. Brush the top with the egg york and bake it until it becomes slightly brown, it may take 50-60 mins. Leave it in the pan until it chills before slicing the pie.
Depending on taste, there are variations for the filling … poppy seed(grounded, caster sugar milk … cottage cheese sour cream, custer sugar) … apple (grated squeezed apples).
Depending on taste the width of pie … some like it with more filling, some like it with more pastry, it’s up to you. Enjoy the mouthwatering flavor in your tasting buds!
© by Aggie Reiter
Rolling in Budapest 