Serbian cherry and pumpkin pies


  • 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
Serbian cherry and pumpkin pies
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).

Rolling the pie

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!) 🙂

Share This Post

Post Comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

The reCAPTCHA verification period has expired. Please reload the page.