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Delicious soft and flaky pie pastry with fresh cherry filling. Just perfect.

Level: Easy

Serves: 8

Prep: 15 minutes + 1hour chilling time

Cook: 45 minutes



  •  500 g flour
  •  250g butter (chilled)
  •  1 tbsp Yeast 
  •  ½ tsp baking powder
  •  100ml milk
  •  100g natural yogurt
  •  2 eggs 
  •  ½ tsp salt


  •  1200g frozen sour cherries
  •  8tbsp stevia or 1 cup sugar
  •  1cup corn starch



Sieve the flour in a bowl, cube the butter and work it in until resembles crumbs. Add yeast, baking powder, milk, yogurt, eggs and salt. Work it into a ball. Cover it and put it into the fridge for 1 hour.

In a saucepan, on medium heat, heat the cherries and the stevia or sugar until it is cooking. Take it off the heat. In a cup mix the corn starch with enough water to dilute it and add it to the cherries. Mix well. Put the saucepan back onto the heat and bring it to the boil - stirring constantly. When it thickened up it is ready.

Preheat the oven (175 degrees Celsius) and butter a  pie dish.

Roll out the dough and put it into the buttered pie dish. Pierce the bottom with a fork everywhere and cut off the excess dough. Fill it with cherry pie filling, then with the remainder of the dough decorate the top however you want to. (There is enough dough to cover the pie fully if you wish to.) Brush the top with egg wash and bake it for 45 minutes. After about 15 minutes cover it with foil (to make sure that the top doesn’t become too dark). Let it cool down in the pan, sprinkle with powdered sugar and enjoy!