Ingredients:
- 3.3 lb (1,5 kg) of pumpkin (or cherries)
- 1 lb (500 grams) of thin piecrusts
- 1 sachets of vanilla sugar
- Sugar
- Powder sugar as needed (by taste)
For pumpkin pie:
- A little bit of cinnamon (by taste)
For cherry pie:
- 4-6 tablespoones of wheat semolina/grits (1 for each pie roll )
![Serbian cherry and pumpkin pies](https://www.serbiancookbook.com/wp-content/uploads/serbian-cherry-and-pumpkin-pies.jpg)
Photo by SerbianCookBook
Preparation :
Peel and grate 1,5 kg (3.3 lb) of pumpkin, and mix 1 sachets of vanilla sugar in it. From 500 grams (1lb) of piecrusts take 2 of them, place them on the work surface, sprinkle with oil, and then put one over the another.
On the longer side od the crusts build up a layer of grated pumpkin, top with 1-2 tablespoons of sugar and a little of cinnamon by taste (Always be careful with a cinnamon! Do not overdo it! Use it like you use a pepper, for example), roll and drop into a greased baking pan.
Rolling instruction: Overlap the three edge sides of the piecrusts (one side over the grated pumpin) and then roll (see the picture bellow).
![](https://www.serbiancookbook.com/wp-content/uploads/serbian-cherry-and-pumpkin-pies-instruction.jpg)
The same way you fill all crusts, arranging them one by the other on a pan. Anoit them with oil, sprinkle with water, and bake on a low heat for up to approximately one hour. You’ll see… When the crust becomes light brown, it’s ready.
Cut the pie into peaces about 4 inches long (10cm) and sprinkle with powdered sugar by taste and preferences.
The preparation for the cherry pie is the same, and instead of pumpkin you add cherries sprinkled with a tablespoon of grits (wheat semolina) in every roll.
Prijatno!!! (Enjoy!) 🙂