Croatian Sour Cherry Pie
The dough recipe is my grandmothers. I managed to decipher it from her manuscript. It is a very nice pie, but make sure you remove all stones from cherries. Sour cream gives tenderness to the dough.
The dough recipe is my grandmothers. I managed to decipher it from her manuscript. It is a very nice pie, but make sure you remove all stones from cherries. Sour cream gives tenderness to the dough.
- Carbohydrate 51.1019086147613 g
- Cholesterol 186.015 mg
- Fat 30.1379136302151 g
- Fiber 3.38925581289897 g
- Protein 9.67496440121917 g
- Saturated Fat 17.9728188219243 g
- Serving Size 1 1 Serving (191g)
- Sodium 2012.4447261336 mg
- Sugar 47.7126528018623 g
- Trans Fat 2.00823397323986 g
- Calories 508 calories
Step-by-step
- Make dough following this schedule: flour, breadcrumbs, and lemon rinds, sugar, baking powder, salt, and vanilla flavored sugar and melted butter.
- Mix everything in a bowl and at the end add egg yolks.
- Mix some more and add sour cream.
- Mix more until you get nice greasy dough.
- If it is too greasy you can add some more flour.
- When done, put into refrigerator for 2 hours.
- After 2 hours, put the dough out and work a little to make it soft.
- Cut away a piece of dough size little more than a softball ball.
- Roll the rest of dough into ½ cm thin sheet.
- Cover the bottom of 28cm low rim cake pan with butter, and put onto it a dough sheet.
- Make sure that the rim is also covered with dough from inside.
- Put first some semolina on the dough (it will soak juices from cherries), than sour cherry on dough (you can use frozen also) and cover them with cinnamon.
- Mix egg yolks with sugar until become light yellow.
- Add heavy cream into and pour over sour cherry.
- The dough you have put aside now grate over the topping.
- Put the cake into preheated oven on 180°C and bake 45-50 minutes.
Decoding the Ingredient Weights and Moisture Control
Weight measurements matter significantly here because flour hydration varies wildly by brand. Semolina acts as an essential moisture barrier beneath the fruit layer, absorbing excess liquid released during baking before it can compromise the pastry crust. Butter must be thoroughly incorporated into the dry ingredients to coat the protein strands, limiting gluten development and ensuring a tender crumb.
Fresh Versus Frozen Fruit Mechanics
Fresh sour cherries require meticulous pit removal using a dedicated cherry pitter to preserve the structural integrity of the flesh. Frozen cherries introduce excess liquid compared to fresh fruit, demanding an extra tablespoon of semolina beneath the filling to prevent a soggy bottom crust. Thaw frozen cherries completely in a colander for at least 30 minutes before deployment to shed superfluous surface water.
Baking Dynamics and Day-Two Textures
Oven calibration dictates success; maintain a steady 180 degrees Celsius to allow the heavy cream and egg topping to set without scorching the grated dough finish. Cool the pastry completely on a wire rack to let the starches fully gelatinize. Wrapped tightly in plastic film, slices hold well in the refrigerator for up to three days, where the crust softens slightly and the cinnamon notes deepen.
