There is something about a cherry pie. And where I come from, it’s a phyllo pie, and sour cherries are used. When picking time comes, and when they lay cozy in their crates, it’s time to pit them and prepare for the freezer. But each time, my family steals an amount to make a fresh sour cherry phyllo pie. To eat while rest from pitting cherries, with our fingers and clothes stained with the juices. If you ask me the best sour cherries for the pie are those that are a bit sweeter, but still tangy as they should be. If you can’t find them, use any other sour cherries. Now I need some help with the translation. Those of you who know help The kind we use is called Marela and it’s a hybrid between cherry and sour cherry (С. avium х С. vulgaris). It might be amarelle cherry, but not sure. Sour Cherry Phyllo Pie Phyllo: 12 thin phyllo sheets, 4 Tbsp granulated sugar Filling: 600 – 700 g pitted sour cherries, 2 bags vanillin sugar, 16 Tbsp granulated sugar And: oil for the pan, powdered sugar for serving Take 3 phyllo sheets, sprinkle each with 1/3 […]
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