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Cherry and Pumpkin Pies

 

Cherry and Pumpkin Pies

Autumn is the perfect time of the year for the Serbian cherry and pumpkin pies. It's easy to make.
Course: Dessert
Cuisine: Serbia
Keyword: cherries, pumpkin

Ingredients

  • 3.3 lb pumpkin (or cherries)
  • 1.1 lb thin piecrusts
  • 1 sachets of vanilla sugar
  • sugar
  • powder sugar as needed

For pumpkin pie:

  • A little bit of cinnamon

For cherry pie:

  • 6 tbsp Wheat semolina/grits

Instructions

  • 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

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Cherry pudding
Cherry pudding
This cream is very tasty and it is very gentle and goes well with biscuits.

Leave a Reply

Best Dish Recipes from the Balkans | Cherry and Pumpkin Pies - Best Dish Recipes from the Balkans
Tweet about this on TwitterPin on PinterestShare on LinkedInShare on Google+Email this to someoneShare on FacebookShare on VkontakteShare on Odnoklassniki
Read on Mobile

Cherry and Pumpkin Pies

 

Cherry and Pumpkin Pies

Autumn is the perfect time of the year for the Serbian cherry and pumpkin pies. It's easy to make.
Course: Dessert
Cuisine: Serbia
Keyword: cherries, pumpkin

Ingredients

  • 3.3 lb pumpkin (or cherries)
  • 1.1 lb thin piecrusts
  • 1 sachets of vanilla sugar
  • sugar
  • powder sugar as needed

For pumpkin pie:

  • A little bit of cinnamon

For cherry pie:

  • 6 tbsp Wheat semolina/grits

Instructions

  • 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

Written by

Related Post

Cherry pudding
Cherry pudding
This cream is very tasty and it is very gentle and goes well with biscuits.

Leave a Reply