This week’s dessert is perfect for a cold rainy day like today. There’s no better thing than a hot sour cherry pie with chocolate! And the recipe is also simple. The preparation will take you no more than an hour (plus baking time). This Sour Cherry Pie is made with shortbread vanilla crust, canned sour cherries, pudding filling, and chocolate drizzle. It is so good you will want to try it as soon as possible, no matter how hot it is. Otherwise, you can keep sour cherry pie in fridge for up to 5 days.
Ingredients (for rectangle baking tray 35×40 cm)
The shortbread crust
- 600 g flour
- 200 g sugar
- 300 g unsalted butter
- 2 whole eggs
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla essence
Sour Cherry Filling
- 1 jar of canned sour cherries (480 g)
- 120 g raspberry/vanilla flavoured pudding powder
- 9 tablespoons of sugar
- 100 g dark chocolate
- 70 g unsalted butter
Knead the dough from all listed ingredients for crust. Prepare the baking tray (grease it with butter and sprinkle with flour). Take the half of the dough and cover the bottom of the tray.
Remove the stones from the cherries. Arrange the cherries on the crust.
Prepare the juice in which you will cook your pudding. Take the juice from the canned sour cherries and add water to it so you have 1 litre of the juice. Take some away and add raspberry/vanilla pudding powder. Shake it so you get a homogenous mixture. Add sugar to the juice and boil it. Add the pudding mixture and cook it until it starts to boil. Pour it on the crust with cherries.
Turn on the oven to 180° C. Take the other half of the dough and grate it on the pie.
Bake your pie for 40 minutes so it turns gold brown at the top.
When baked, prepare the chocolate drizzle – melt chocolate with butter.
Sour Cherry Pie is much more delicious if you use blueberry, raspberry, or strawberry pudding powder instead of vanilla. It enhances the sour cherry aroma and gives the pie a lovely fruity flavour.