Cherry Pie


  • 500 g cherries, stoned
  • 125 g butter
  • 200 g sugar
  • 1 sachet vanilla sugar
  • 4 eggs
  • 100 g wheat flour
  • ½ sachet baking-powder
  • 100 g LEIMER breadcrumbs
  • LEIMER breadcrumbs for the cake pan

Cooking instructions

Stir together the butter, sugar and vanilla sugar until foamy, Continue stirring and add the eggs little by little. Mix the flour with the baking-powder and add to the breadcrumbs. Stir the mixture in the butter-egg-mass and fold in the stoned cherries. Fill the dough in a buttered and crumbed springform pan (Ø 26 cm). Bake at 175°C top and bottom heat for about 50 minutes. Remove the cooled cherry pie from the cake pan and dredge it with icing sugar.

Our tips:

  • Wrap the pie (leftovers) in cling wrap and store in the refrigerator. Allowing it to rest, it will thus become delightfully crumbly.
  • You can modify this delightfully juicy pie by using peaches cut into big cubes, berries or seasonal fruit instead of the cherries.