🍒 How to Make Hungarian Sour Cherry Pie (Meggyes Pite) — A Delightful Treat! 🍒
2. Make the Dough:
In a large bowl, whisk together flour, baking powder, salt, and sugar.
Add the cold, cubed butter and work it into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
In a separate bowl, whisk eggs and vanilla. Pour into the flour mixture.
Gently knead into a soft dough, adding sour cream one tablespoon at a time if needed. The dough should not be sticky.
Divide the dough into two equal parts, wrap in plastic, and refrigerate for 30 minutes to make it easier to roll.
Tip: Using cold butter ensures a tender and slightly crumbly crust.
3. Assemble the Pie:
Preheat the oven to 350°F (180°C). Grease a 9×13-inch (23×33 cm) rectangular baking dish.
On a lightly floured surface, roll out one half of the dough into a rectangle to fit the bottom of the dish.
Gently press the dough into the dish, ensuring it covers the bottom evenly.
Spoon the sour cherry filling over the dough, spreading it evenly.
Roll out the second half of the dough and place it over the cherries. Seal the edges by pressing them gently with your fingers or a fork.
Poke several holes in the top crust with a fork to allow steam to escape.
4. Bake:
Bake for 35–40 minutes or until the top is golden brown and the juices from the cherries are bubbling.
Remove from the oven and let cool in the pan for at least 30 minutes. This helps the filling set and makes it easier to cut.
5. Serve:
Dust generously with powdered sugar before serving.
Cut into squares and serve warm or at room temperature.
For an extra indulgent touch, pair with vanilla ice cream or whipped cream! 😋
🍒 Tips for Success:
Prevent a Soggy Bottom:
Toss cherries with cornstarch to thicken their juices. You can also pre-bake the bottom crust for 5–7 minutes if using very juicy cherries.
Chill the Dough:
Chilling makes the dough easier to roll and prevents it from shrinking in the oven.
Custom Sweetness:
Adjust the sugar based on the tartness of your cherries. Jarred sour cherries tend to be less tart than fresh.
Rest Before Slicing:
Allow the pie to cool completely for neat slices and a filling that doesn’t ooze out.
🍒 Popular Variations:
Apple and Cherry: Add sliced apples to the filling for a sweeter twist.
Chocolate Cherry: Mix chocolate chips into the cherry filling for a rich surprise.
Walnut Streusel: Top with a streusel made of chopped walnuts, brown sugar, and butter.
Common Mistakes to Avoid:
Runny Filling:
Ensure you add enough cornstarch to thicken the cherry juices.
Overworking the Dough:
Knead just until combined to prevent a tough crust.
Undercooking:
The crust should be golden brown, and the filling should bubble — signs that the cornstarch has activated and the pie is done.
How to Store and Reheat:
To Store: Cover and refrigerate for up to 3 days.
To Freeze: Wrap individual slices in plastic and freeze for up to 2 months.
To Reheat: Warm slices in the oven at 300°F (150°C) for 10–12 minutes.
Frequently Asked Questions:
1. Can I Use Frozen Cherries? Yes! Thaw and drain them well before using to avoid excess moisture.
2. What If I Can’t Find Sour Cherries? You can mix sweet cherries with a bit of lemon juice for a similar tartness.
3. Can I Make It Gluten-Free? Yes, substitute flour with a gluten-free blend and add 1/4 tsp of xanthan gum for better texture.
A Taste of Hungary in Every Bite! 🍒🥰
There’s something truly special about Meggyes Pite — the way the tart cherries melt into the sweet, buttery dough is nothing short of magical. Whether you’re sharing it with family or savoring a slice with a cup of coffee, this Hungarian sour cherry pie is sure to transport you straight to a cozy Hungarian kitchen.
