Hungarian sour cherry pie (Meggyes pite)
is a classic Hungarian summer dessert when you can get the most delicious sour cherries. The filling is baked between two fine-textured layers of pastry.
For the dough:
300 grams (2.5 cups) of flour
120 grams (½ cup) of margarine or butter
50 grams (½ cup) of powdered sugar
½ sachet of baking powder (6 grams or 1 teaspoon)
½ sachet of vanilla flavored sugar (5 grams or 1 teaspoon)
1 whole egg
1 tablespoon of sour cream
1 beaten 1 for brushing
zest of half a lemon
pinch of salt
For the sour cherry filling:
1200 grams (42.3 onces) of pitted cherries
200 grams (7 ounces) of powdered sugar
Juice of half a lemon
4 tablespoons of finely ground walnuts
Mix the flour and the cubed margarine or butter by hand. The mixture will be quite crumbly.
Add the whole egg, powdered sugar, salt, vanilla sugar, baking powder, sour cream, and lemon zest. Knead thoroughly. Add more flour if necessary.
Divide the dough into 2 balls, cover and let rest for 20 minutes.
Mixx the pitted sour cherries with the powdered sugar and lemon juice, let it sit and drain the juice.
Heat the oven to 180°C (355°F). Butter and flour your baking tin.
On a floured surface roll out one part of the dough to the size of the baking tin (10×6), then lay it in.
Sprinkle with half of the ground walnut. Spread the sour cherries on the dough; sprinkle it with the remaining walnuts. Roll out the top crust and place over the apples, sealing the edges and making slits in it.
Prick to allow vapor to escape, and brush with egg wash.
Bake the cake for 30 minutes, until the top is light-browned. Let it cool. Cut into squares, sprinkle with powdered sugar, and serve.