Thursday, May 14, 2009

Sour cherry pie from Vojvodina

  • 500g. ready-made layers of dough for the pie
  • 100g. ground walnuts or breadcrumbs
  • 1dl. oil or melted butter for sprinkling
  • 1kg. sour cherries
  • 300g. sugar
  • 2 sachets vanilla sugar
  • 3 egg yolks
  • 1dl. double cream
  • powdered sugar for dusting
  • oil or butter for greasing
Wash sour cherries, drain and remove stones. If frozen, thraw out. Leave them in a sieve or strainer so as not to be too juicy. Take 3 dough layers at time, sprinkle each with oil or butter. Sprinkle the third with some ground walnuts or breadcrumbs. Mix sour cherries and sugar, put some over the dough layers, sprinkle with vanilla sugar, roll up and place in a greased cake tin. Repeat until all the dough layers and cherries have been used. Bake for 30-40 minutes i the oven preheated to 170°C until slightly brown. If wanted, the pies can be brushed with well beaten egg yolks and cream, when the pies are half-baked. In that case turn the heat up towards the end, to brown nicely.



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