Crunchy sour cherry pie recipe – suggested by Raureni

Today we propose you a tasty crunchy sour cherry pie recipe, enough to make you salivate!

recipe pie crunchy sour cherry

Teo baked us a delicious cake today, with cherries in Raureni syrup. Sweet and sour taste and crispy crust you won’t be able to resist.

Definitely worth trying and sharing with you! 🙂 Read more

Usually, the filling of this type of cake can be made with any type of jam or marmalade, with fresh fruit or fruit in syrup. For today’s recipe, however, I chose the Râureni Morello cherries in syrup, which are so tasty and fresh that it’s hard not to eat them before you’ve made the cake ;). Anyway, after putting the sour cherries in the recipe, I also drank the syrup – this is because not only the cherries in the composition are well chosen and with juicy pulp, but the syrup itself is absolutely delicious.

Ingredients for 10-12 slices:

-225g butter at room temperature -300g wheat flour -25g cornmeal (maizena) -100g brown sugar -a little lemon or vanilla essential oil, as desired – a tip of a salt knife (or better, lemon zest or a vanilla pod) -a jar of Râureni cherry compote -powdered sugar for the end, optional

We mix butter with sugar and essential oil. Separately, mix the flour with the cornstarch and the salt, then put them on the butter and knead until you obtain a homogeneous, slightly crumbly, but not sticky dough.

Take a piece of dough (a handful) that you reserve and leave it in the refrigerator for 10 minutes. From the remaining dough, roll out to a thickness of 1 cm to 1.5 cm, round or square, depending on your preference.

Add the sour cherries to the dough sheet, after draining them and removing the seeds. Then we take the set aside dough out of the fridge and pass it through the large grater, over the cherries. Place the cake in the oven heated to 180° for 30 minutes or until golden brown. Allow cake to cool to room temperature before sprinkling with sugar.

The crispy pie is a dessert neither too sweet nor too sour, but with an incredible aroma, given by the sour cherries in syrup. Also, you can get a crispy crust if you add a little brown sugar powder before you put the cake in the oven. If you do this, the powdered sugar is no longer needed.

Enjoy your food!


If you want to know more about our recipes and products, do not hesitate to click HERE.

You can find the original recipe HERE.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.