Meggyes Pite (Sour Cherry Pie)
This traditional Hungarian sour cherry pie features a rich, crumbly dough that encases a juicy, tart cherry filling. It's a delightful balance of sweet and sour, perfect for a vegan treat.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 473 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 350 gall-purpose flour
- 180 gvegan butter, cold, diced
- 80 gpowdered sugar
- 1 tspbaking powder
- 1 tspvanilla extract
- 60 mlplant milk, cold
filling
- 700 gsour cherry, pitted, fresh or frozen (thawed and drained)
- 100 ggranulated sugar
- 2 tbspcornstarch
- 1 tsplemon zest
Equipment
23cm pie dish · rolling pin · measuring cups · large bowl · wire rack · measuring spoons · pastry blender
The method
Step by step
- 1
Begin by preparing the dough. In a large bowl, combine the all-purpose flour, powdered sugar, and baking powder.
About 2 min
- 2
Add the cold, diced vegan butter to the dry ingredients. Use your fingertips or a pastry blender to rub the butter into the flour mixture until it resembles coarse crumbs.
About 5 min
Cook’s note: Work quickly to prevent the butter from melting too much.
- 3
Stir in the vanilla extract, then gradually add the cold plant milk, mixing until a soft dough forms. Be careful not to overmix.
About 3 min
Cook’s note: If the dough is too dry, add a tiny bit more plant milk, one teaspoon at a time.
- 4
Divide the dough into two portions: one slightly larger (about 2/3) for the bottom crust and one smaller (1/3) for the top. Wrap both portions in plastic wrap and chill in the refrigerator for at least 30 minutes.
Cook’s note: Chilling the dough makes it easier to roll and prevents it from shrinking during baking.
- 5
While the dough chills, prepare the filling. In a medium bowl, combine the pitted sour cherries, granulated sugar, cornstarch, and lemon zest. Mix gently to coat all the cherries.
About 5 min
Cook’s note: If using frozen cherries, ensure they are thoroughly thawed and well-drained to prevent a watery filling.
- 6
Preheat your oven to 180°C (350°F).
About 10 min
- 7
On a lightly floured surface, roll out the larger portion of dough into a circle large enough to fit a 23cm (9-inch) pie dish. Carefully transfer the dough to the pie dish, pressing it gently into the bottom and up the sides.
About 5 min
- 8
Pour the sour cherry filling evenly into the prepared pie crust.
About 1 min
- 9
Roll out the remaining smaller portion of dough. You can either cut it into strips to create a lattice top or roll it into a solid circle and cut a few vents for steam to escape.
About 5 min
- 10
Place the top crust over the filling and crimp the edges to seal. If making a solid top, cut a few slits in the center.
About 2 min
- 11
Bake the pie for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
About 45 min
Cook’s note: If the crust starts to brown too quickly, you can cover the edges loosely with aluminum foil.
- 12
Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
Cook’s note: Cooling is crucial for the filling to thicken. Rushing it will result in a runny pie.
Per serving
Nutrition
- Calories
- 472.5kcal
- Protein
- 5.5g
- Carbs
- 71.8g
- Fat
- 18.8g
- Fibre
- 3.1g
- Sugar
- 33.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pie in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
To reheat, warm individual slices in a microwave for 30-60 seconds, or in an oven at 160°C (325°F) for 10-15 minutes until heated through.
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