Cherry and Pumpkin Pies
Autumn is the perfect time of the year for the Serbian cherry and pumpkin pies. It's easy to make.
- 3.3 lb pumpkin (or cherries)
- 1.1 lb thin piecrusts
- 1 sachets of vanilla sugar
- powder sugar as needed
For pumpkin pie:
- A little bit of cinnamon
For cherry pie:
- 6 tbsp Wheat semolina/grits
- Peel and grate the pumpkin, and mix 1 sachets of vanilla sugar in it. From 500 grams (1lb) of piecrusts take 2 of them, place them on the work surface, sprinkle with oil, and then put one over the another.
- On the longer side on the crusts build up a layer of grated pumpkin, top with 1-2 tablespoons of sugar and a little of cinnamon by taste (Always be careful with a cinnamon! Use it like you use a pepper, for example), roll and drop into a greased baking pan.
- The same way you fill all crusts, arranging them one by the other on a pan. Anoit them with oil, sprinkle with water, and bake on a low heat for up to approximately one hour. You’ll see… When the crust becomes light brown, it’s ready.
- Cut the pie into peaces about 4 inches long (10cm) and sprinkle with powdered sugar by taste and preferences.
- The preparation for the cherry pie is the same, and instead of pumpkin you add cherries sprinkled with a tablespoon of grits (wheat semolina) in every roll.
Photo and inspiration: serbiancookbook.com