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


  • 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


  • 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: