Cherry Pie

This week’s dessert is perfect for a cold rainy day like today. There’s no better thing than a hot cherry pie with chocolate! And the recipe is also simple. The preparation will take you no more than an hour (plus baking time).



The crust

600 g flour

200 g sugar

300 g butter

2 eggs

Teaspoon of baking powder

Teaspoon of vanilla sugar



1 jar of canned cherries

3 packs of vanilla pudding

9 tablespoons of sugar


Chocolate drizzle

100 g dark chocolate

70 g butter



Knead the dough from all the 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 compot and add water so you have 1 litre of the juice. Take some away and add 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 degrees Celsius. Take the other half of the dough and grate it on the pie.

Bake your pie for 25 minutes so it turns gold brown at the top.

When baked, prepare the chocolate drizzle – melt the chocolate with butter. 

Small tip: the pie can be even more tasty if you use blueberry, raspberry, or strawberry pudding powder instead of vanilla.

Enjoy your weekend, even if it’s the rainy one!