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Name of Event

St Sava Day

Cuisine From

Serbia and Montenegro Yugoslavia


A traditional sour cherry tart,


Yield 6-8
Preparation time 10-15 minutes
Cooking time 40 minutes + cooling time 1-2 hours
Main Ingredient Sour Cherries


# This recipe can also be adapted to use canned tart cherries, just treat them as you would thawed frozen cherries, thickening the cherries with their juices as instructed.


  1. Preheat oven to 400  F (200 C).
  2. Press one of the pie crusts into a 9 inch pie plate.
  3. Combine granulated/caster sugar and lime zest in a large bowl, rubbing together with your fingertips to release oils in zest. Whisk in cornstarch and salt until there are no lumps in cornstarch. Add kirsh/cherry brandy (if using), cherries and mix well. Let the mixture stand for 3 to 5 minutes.
  4. Meanwhile, cut the other pie crust into 1/2 inch strips to make a lattice top. Pour the cherry mixture into the pie shell. Lay the strips across the pie in a lattice pattern, and pinch the edges to seal
  5. Bake in the preheated oven 40 to 50 minutes until the crust is golden brown. Allow to cool before serving

Note:  Pie can be baked 1 day ahead. Store tightly wrapped at room temperature.

We recommend soucing the hard to get ingredients (highlightrd in blue) from Amazon, Just click on product for details.

If you are curious about St. Sava see my events page.