Hungarian Sour Cherry Pie (Meggyes Pite)
A delightful Hungarian pie featuring a sweet and slightly tart sour cherry filling encased in a tender, buttery crust. Often enjoyed as a dessert or a special treat, this pie balances sweetness with the unique tang of sour cherries.
🧂 Ingredients
- 3 cups All-purpose flour
- 1 cup Granulated sugar(divided)
- 1/2 tsp Salt
- 1 cup Unsalted butter, cold and cubed
- 2 large Egg yolks
- 4-6 tbsp Ice water
- 4 cups Sour cherries, pitted (fresh or frozen)
- 3 tbsp Cornstarch
- 1 tbsp Lemon juice
- 1 tsp Ground cinnamon
- 1 large Egg white, beaten(for egg wash)
👨🍳 Instructions
- 1
For the crust: In a large bowl, whisk together 2 1/2 cups of flour, 1/4 cup of sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
💡 Tip: Ensure butter is very cold for a flaky crust. - 2
In a small bowl, whisk together the egg yolks and 4 tablespoons of ice water. Gradually add this mixture to the flour mixture, mixing until the dough just comes together. Add more ice water, a tablespoon at a time, if needed.
💡 Tip: Do not overmix the dough. - 3
Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 4
For the filling: In a large bowl, combine the pitted sour cherries, remaining 3/4 cup of sugar, cornstarch, lemon juice, and cinnamon. Toss gently to coat.
💡 Tip: If using frozen cherries, do not thaw completely; this helps prevent a watery filling. - 5
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 6
On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to the prepared baking sheet.
💡 Tip: Roll dough evenly to prevent thick or thin spots. - 7
Pour the sour cherry filling evenly over the dough, leaving a 1-inch border.
💡 Tip: Ensure the filling is spread evenly for consistent baking. - 8
Roll out the second disc of dough. You can either place it as a top crust, cutting vents, or cut it into strips for a lattice top.
💡 Tip: For a lattice top, cut dough into 1-inch wide strips and weave them over the filling. - 9
If using a top crust, place it over the filling and crimp the edges to seal. Trim any excess dough. Brush the top with the beaten egg white.
💡 Tip: Crimp edges firmly to prevent filling from leaking. - 10
Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent the pie with aluminum foil.
💡 Tip: Monitor the pie closely during the last 15 minutes of baking. - 11
Let the pie cool on a wire rack for at least 1-2 hours before slicing and serving.
💡 Tip: Cooling allows the filling to set properly.
💡 Pro Tips
- ✓Using good quality sour cherries is key to the flavor.
- ✓If fresh sour cherries are not available, frozen ones work well, but ensure they are not completely thawed to avoid a watery filling.
- ✓A lattice top allows steam to escape, preventing a soggy bottom crust.
🔄 Variations
- Add a tablespoon of rum or kirsch to the cherry filling for an extra flavor dimension.
- Incorporate a pinch of ground cloves or nutmeg into the filling.
- Serve with a dollop of vanilla ice cream or whipped cream.