Sour cherry slab pie

Sour cherry slab pie
  • 30 Dekagram (dkg) flour
  • 10 Dekagram (dkg) icing sugar
  • 1 Piece egg
  • 10 Dekagram (dkg) butter
  • 1 Tea spoon (tsp) baking powder
  • 1 Decilitre (dl) milk
  • 7 Decilitre (dl) pitted, preserved sour cherry
  • 1 Piece vanilla pudding powder
  • 15 Dekagram (dkg) sugar
  • 4 Decilitre (dl) juice of preserved cherry
  • 1 Table spoon (tbsp) sour cream
  • 1 Table spoon (tbsp) icing sugar

season: Summer

occasion: 4Kids, 4Holidays

origin: Traditional (National&Religious)




This is a traditional cherry pie recipe which my favorite pastry because a little sour and not just sweet.
Stir together butter, sugar, flour, baking powder and egg and continue stirring well than add 1-1.5 dl milk. Knead the soft dough and refrigerate for 20 minutes. Since the dough cool down just prepare the filling and let it cool also.


Drain the cherry and pile up the preserved juice. Make sure the cooking liquid is 4 dl if it is need add water. Heat with sugar add the pudding and cook until soft, than add cherry and cook it 2-3 minutes. Let it cool down on room temperature.
Cover the 20x25 cm sized baking pan with baking paper and preheat the oven for 180 C degree. Half the dough and roll out on floured board to fit to the size of baking pan and pre-bake for 5 minutes. Than place evenly the cherry filling and spread the rest of the rolled dough to form the crust that fit pan shape and place it over filling.


Gray with folk the crust and grease the top of the pie with sour cherry evenly and place the pie into the medium heated oven and bake until the crust is golden brown approx 40 minutes. Remove from baking pan and sprinkle with powder sugar over warm pie and slice after cooling down 15 minutes at least.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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