The berry season is coming, and I guarantee you for sure. that Tyrolean pie is the best way to utilize berries! Everything that has grown in your garden or brought from the market is suitable for a Tyrolean pie!

This recipe was given to me by the Chili Chocolate teacher Nastya Lomakina. Rather, at first she did not give a recipe, but simply a piece of cake. I must admit, I eat sweets very rarely, because you yourself understand ... I have this sweet around ... And imagine my surprise when I ate the whole huge piece and clearly wanted more! The taste is unreal!

This recipe is good in every way. The biscuit in it is soft, elastic and finely porous, the cream is soft and tender, and the berry jelly is incredibly bright and fresh! Pie can be eaten alone in one sitting, honestly!

Please note that only the biscuit base is baked here, everything else is simply poured on top.

Traditionally, Tyrolean pies are baked and served in special papers, and I even know where to buy them. But this is on Molodyozhnaya, and I'm too lazy to go there for pieces of paper. Therefore, you can easily bake simply in a conventional detachable form or in a confectionery ring.

The recipe is designed for a large form of 24-28 cm! It won't hurt, I assure you. Thus, in one large pie, you can use 500g of berries at once!

The Tyrolean pie with cherries is very tasty, as well as with a mixture of berries - currants, raspberries, gooseberries ...

Biscuit

1. Egg 4 pcs
2. Sugar 200 gr
3. Flour 110 gr
4. Baking Powder 1 tsp (4g)
5. Melt butter 50 gr

Cream curd cream

1. Cream cheese (cream cheese, like Violette or ala Kaymak) 200 gr
2. Sugar 50 gr
3. Cream 33-35% 150 gr

berry jelly

1. Berries fresh or frozen 500 gr
2. Sugar 100 gr
3. Gelatin 23 gr
4. Water 200 gr

We heat up the oven to 180C.

For the biscuit, beat the eggs with sugar until white, fluffy, dense foam. So that when the foam flows from the whisk into the bowl, it would not be leveled on the surface. That is, very thick, like a cream. In a separate bowl, mix the flour with the baking powder and gently fold in the eggs by hand. The less you knead, the more magnificent the biscuit will be! At the very end, add, again super-gently and by hand, melted, but not hot butter.

Pour the dough into a paper-lined (or 2 small paper) form and bake for about 20 minutes at 180C. The finished biscuit should not sag when pressed, but spring. Cool down the biscuit completely! You can even chill or freeze it. If we pour cream on a warm biscuit, then it will melt and it will turn out to be nonsense. We do not remove from the form.

While the cake is baking and cooling, make the jelly. Soak the gelatin with a little water so that it is completely wetted. I use Dr Oetker instant gelatin, I really like it, it swells very quickly! While the gelatin swells, mix the berries, water and sugar and bring to a boil. You do not need to boil for a long time, otherwise the delicious fresh taste of the berries will disappear. Remove from heat, add swollen gelatin, stir until gelatin is completely dissolved. Cool down to room temperature. The jelly will be already cooled, but still liquid. If you are distracted, and your jelly is frozen in a ladle, then just heat it up again.

When the biscuit has cooled, mix the cream cheese with powdered sugar with a hand mixer, then add the cream and beat until dense. We spread the cream on the cake. Pour jelly on top. We set all this to solidify in the refrigerator for at least 3 hours, and preferably at night.

pie recipes

Tyrolean Pie Berry Field

Received an "official claim" on her "Tyrolean Pie" for using the adjective "Tyrolean". Except for laughter.

If someone is interested in samples of post-socialist or non-capitalist idiocy, then you can familiarize yourself with this pearl.
I quote in full, without cuts and spelling. True, with a few legal comments.

On the one hand, it's funny to what heights of incompetence some "directors" of marketing and sales can reach.
On the other hand, out of harm's way (they say idiocy is contagious), I ask visitors to read all references to the Tyrolean pie on my site as - "Berry pie from Tyrol"

Thanks for understanding!

“Once Franz Joseph was hunting, the Austrian emperor was like that, in the Tyrolean forests, but he got lost with all his retinue. to have a bite to eat, but the poor peasants had nothing in the house, of course, except for a pie prepared by the hostess according to an old family recipe. Crossing herself, the peasant woman served it. Having tried the pie, the Austrian emperor was so pleased that the peasant was promoted to a noble title, and his took him to his palace in the kitchen, so that she would bake pies for him, and please the emperor, his family and courtiers.

- Something like this says the legend about the origin of the world-famous pies from Tyrol. The truth is al no, but the tale is good, kind!

I always liked these pies very much, since childhood, when my grandmother baked them. They are good for the holiday and for every day. Although, such a cake on the table is already a holiday!
I have been baking this recipe for a long time and consider it almost my signature dish. My relatives and friends also consider it, and for every holiday they "order" either "Berry" or "Pancho" cake

The Tyrolean pie is also good because it can be made with any seasonal berries, it’s only at first glance that the number of ingredients and the cooking technology “frightens”, but in fact, making a “berry” pie is very simple and it is not one of the labor-intensive ones. If you strictly follow the recipe and recommendations, then you will create the most wonderful of pies quickly enough and without much effort.

***

For the Tyrolean pie we need:

for the test:

- Egg 2 pcs.;
- ½ cup of granulated sugar;
- ½ teaspoon of vanilla sugar;
- ½ cup flour;
- ½ teaspoon of soda, slaked with vinegar;
- Butter 25 grams.

for cream:

- Egg 5 pcs. (we only need yolks);
- 1 tablespoon of vanilla sugar;
- 125 grams of powdered sugar;
- 1 tablespoon of starch;
- 1 tablespoon of flour;
- 500 ml. milk;
- 100 g of oil.

for jelly:

- Two bags of cake jelly (sold at any chain store).

berries:

- 500-700 g of berries to your taste (I have frozen raspberries, blackberries, blueberries).

Source products for the Tyrolean pie. This is the set we will be working with.

Recipe

First, let's deal with the berries.

Berries should be thawed at room temperature.

To do this, we take them out of the packages and lay them out on plates.

While the berries are defrosting, let's do the dough.

Pour sugar and other ingredients into a mixing bowl.

This is how it should end up

Mix the melted butter with a spoonful of the resulting mass and add to the dough, beat everything well.

The dough for the berry pie from Tyrol is ready.

The form must be mandatory detachable! Oil the bottom and edges.

Pour the dough into a mold and bake at 180 degrees for 15-20 minutes, I would say bake until golden brown, check readiness with a toothpick.

While the cake for the Tyrolean pie is baking, let's take care of the cream. Heat the milk in a water bath, the milk should be hot, but not boiling.

Add flour, starch, beat everything well.

The milk is heated to the right temperature. (Typically, I beat the egg and all the other ingredients while the milk heats up to just the right temperature.)

Pour the resulting whipped mass in a thin stream into hot milk and stir constantly.

It is necessary to stir continuously so that there are no lumps.

Ready cream should keep its shape.

The pattern on the surface should not spread, the cream should be thick and without lumps.

Cream for the Tyrol pie is almost ready!

The cream should cool completely, cover it with a lid so that a rubber crust does not form on the surface.

Cake base for a pie from Tyrol! Do not fry it to a glassy crust, it is very poorly saturated with cream and the cake will not be the most delicious.

softened butter

This is how the finished cream for the "Berry" pie from Tyrol looks like.

Let's start assembling the "Berry" pie.

Cream always turns out a little more than required - it’s not scary, children really love custard with apple slices, it turns out a wonderful delicacy!

We spread the defrosted berries, to whom, as fantasy tells, mine is always silent, because natural laziness says that they still won’t see the beauty - they will “smart” the cake in a matter of minutes.

All berries are out! I had frozen raspberries, blueberries, blackberries.

Prepare the jelly as directed on the package. Add 50 g less water than indicated(!). I needed 200 g of water per pack, according to the instructions, I ended up using 300 g for two packs.

It is best to constantly stir jelly so that it does not “run away”

Completely forgot! Paper forms are for sale, in my opinion, they are very suitable for this pie. If you use them, and not a detachable form, then few people will distinguish a home-made berry pie from an "industrial" one.

Jelly for the cake from Tyrol is ready!

Hot jelly, using a tablespoon, evenly distribute over the surface of the berries.

The "berry" pie from Tyrol is almost ready, it just needs to harden and soak, in six hours it will be ready to be served.

After six hours, carefully remove the sides of the mold. "Berry" cake from Tyrol in all its glory.

This is how the Tyrolean pie looks in a section.

To be honest, I described the whole process of making a pie longer than I actually cooked.

The cake is very tasty and elegant.

Bon appetit!

from visitor comments: - "... Well, a very complicated recipe! I won't take this one..." - "... About "copyright" - what is it? Really? Really?..." (cook) *** Is it true. I had to take into account, rename, apologize and continue to live on as they lived. With my Tyrolean pie and an unhealed wound in my soul... *** Alenka Alenkina - "... I'm sitting on a Tyrolean pie and decided to find a recipe. One of the first to get out your site, I read a note about CJSC Krug. Damn, it became disgusting to eat up (((Well, they are behind you? It's about the same global performers have accounts on YouTube or their copyright holders, where you can watch and listen to their tracks, and Sasha Zvereva (former group "Demo") and singer Natalie, through the administration of YouTube, remove amateur videos from concerts in Moscow parks, where these mega- singers..." (Nikolai) *** Good afternoon, Nikolai. Thank you for the kind words. CJSC "Krug" lagged behind, of course - they do not have the slightest reason for their encroachments. Yes, and there are a lot of resources with the "Tyrolean pie", it is unlikely that they tried to run into everyone. Usually this situation arises when one of the newly appointed sales managers is trying to "prove himself" to the authorities. *** Alenka Alenkina

with Tyrolean pie, the following recipes are also often looked at:

Received an "official" letter...
It's called so scary - "Claim" ...
Horror.

I quote in full, without cuts, as is:

Wow ... So - "I mislead consumers, prevent consumers from referring goods labeled "TYROLEAN" to a specific manufacturer ..." and so on.

It’s as if I’m selling my Tyrolean pie, cooked at home and for personal consumption, as a commodity (I sell at the metro, not otherwise), which interferes with a specific manufacturer.

Worse, I also "allow unfair competition" by preparing it at home, that is, I mislead "in relation to the nature, method and place of production, consumer properties" and the like.

What a bastard I am. Definitely.

By the way, it might be worth reminding the "gentlemen" that I am actually a private person and all the materials presented on the site are my "personal value judgment" (as was formulated at one of the libel trials) and cannot be an object for any there were no claims from any "right holders"?

If I write that such and such a product of such and such a manufacturer is G..., then this, sorry, is just my review of your products, which I have every right to express (and almost a civic duty) according to Law "On Protection of Consumer Rights".

(By the way, I was in the Austrian Tyrol and tried similar pies personally. This is by the way.
And yet, a funny moment - on the site " holders of the exclusive license for the trademark "TYROLEAN PIES""The same tale about the Austrian emperor is given, only it ends with the fact that the emperor himself ordered these pies to be called" Tyrolean ".
True, the emperor did not guess to get a license ...)

And yet, the very reason for making claims causes some bewilderment.
That is, it turns out that CJSC Krug appropriated an adjective formed from the name of a historical region in Central Europe in the eastern part of the Alps, which includes the federal state of Tyrol as part of Austria and the autonomous provinces of South Tyrol and Trento in Italy? Fine.
And how, I wonder, got around this? -
"2.3. It is not allowed to register as trademarks the designations specified in paragraph 1 of Article 6 of the Law, namely:
...
(2.3.2) notation consisting only of elements:
...
(2.3.2.3) characterizing goods, including those indicating their... place, method of production or marketing.

These designations include, in particular, ... designations consisting partially or completely of geographical names, which can be perceived as indicating the location of the manufacturer of the goods;
...
2.5. It is not allowed to register as trademarks or their elements of designations that are or contain the elements specified in paragraph 3 of Article 6 of the Law, namely:

(2.5.1) which are false or capable of misleading the consumer about the product or its manufacturer.

Such designations include, in particular, designations that give rise in the mind of the consumer to the idea of ​​... its manufacturer or place of origin, which is not true.
A designation is considered false or misleading if at least one of its elements is false or misleading; ... "

UAB Krug Tyrolean pies in Tyrol makes?
In general, it's about as if I registered myself " designation "RUSSIAN""And then I would just keep track so that none of the Russians would call their pie "Russian". Is it normal?
Only now "RUSSIAN PIES" will not be registered " in relation to including goods of class 30 of the Nice Classification"Unfortunately. As, however, and" Ossetian pies ". Hmm ...

I have been living in Russia for a long time. From birth.
And I perfectly understand that if no minister is imprisoned for the stolen billions (even his mistress, who turned everything around, will not be imprisoned), then for a couple of "unflattering expressions" in the same social networks, you can SIT down. Really.
That's why,

I SORRY FOR THE USE OF THE ADJECTIVE "TYROLEAN".

"After the first appeal of CJSC Krug, the illegal use of trademarks stops"?

STOP. ALREADY.

Tyrolean pies will appeal to lovers of sweet pastries for their exquisite taste. A pie recipe prepared with fresh berries will be a worthy decoration of your table. You will learn the detailed composition of baking and the calorie content of finished products.

They sell such pies with berries and cream in confectionery departments, usually in paper forms. You can make a homemade cake recipe just as well as a store-bought one. Stock up on paper cake pans before baking so that the cream does not spread in different directions in the finished dessert.

Prescription Products

• vanilla sugar 5 g;
• baking powder 5 g;
• berries 390 g;
• eggs 8 pcs.;
• powdered sugar 124 g;
• sugar 210 g;
• flour 130 g;
• butter 55 g;
• starch 30 g;
• jelly 95 g;
• salt 2 g;
• milk 495 ml.

Recipe

1. First prepare the dough for the cake. This will be a butter biscuit. Four eggs are beaten with a glass of sugar. Add sifted flour, vanillin, baking powder, salt. After melting the butter, pour it into the dough at the very end.
2. The oven is turned on at 200 degrees. Sponge dough is poured into a small-diameter detachable form greased with vegetable oil and sprinkled with flour. Bake until tender about 25 minutes.
3. While the cake is baking, you can prepare the cream. Fry a tablespoon of flour in a frying pan until golden brown and nutty. The four remaining eggs according to the recipe are divided into yolks and proteins. Proteins are removed in the refrigerator for cooking other dishes, and the yolks are used for cream.
4. Beat four yolks with powdered sugar. Milk is heated in a saucepan on the stove. A spoonful of starch and a spoonful of fried flour are added to the yolks and powdered sugar. Stir until lumps disappear. Add half a glass of warm milk to the yolks and flour, beat. Pour the yolks to the milk on the stove. Stir the cream, making sure that it does not curdle. Remove from fire when thickened.
5. The cooled cream is applied to the biscuit cake. Before that, the cake is placed in a paper form with high sides and pricked in several places with a fork so that it is better soaked. Remove the cake in the refrigerator for half an hour.
6. Any fresh or frozen berries will work for this recipe. They are washed, dried on a sieve. From berry juice diluted with water (it will take about two glasses of liquid) and a bag of store jelly, jelly is prepared for pouring berries. Spread the milk cream on top of the biscuit with berries and pour over the cooled jelly. Put in the refrigerator until completely solidified.

Calorie content of 100 g of pie 221 kcal. Ingredients: proteins 6 g; fats 7.5 g; carbohydrates 34 g.

Cherry shortcrust pie recipe

Prescription Products

For the test

• egg 1 pc.;
• flour 245 g;
• butter 145 g;
• sugar 105 g;
• baking powder 5 g.

For cream, fruit and jelly

• sugar 205 g;
• starch 10 g;
• jelly 1 sachet;
• milk 245 ml;
• eggs 3 pcs.;
• cherries 395 g.

Recipe

1. For the jelly that will decorate the cake, you will need cherry juice. Therefore, cooking begins with the preparation of fruits. Cherries are washed and pitted. Pour fruit with sugar (4 tablespoons).
2. Now you can prepare the dough. The oil is taken chilled, but not solid. They rub it on a grater. Add egg, sugar and sifted flour mixed with baking powder. After quickly mixing all the ingredients, put the dough in a plastic bag and place it in the refrigerator for an hour (or in the freezer for half an hour).
3. To prepare the custard, eggs are beaten with four tablespoons of sugar, starch is added and warm milk is poured in. Put the milk in a water bath. With constant stirring, bring the cream to a thick state. As soon as the first bubbles appear, set aside from the fire so that the cream does not curdle.
4. Take the dough out of the refrigerator. The form is lubricated, and the oven is turned on at 200 degrees. Roll out the dough in a thin layer, put it in a mold and prick with a fork in several places. Bake for 15 minutes.
5. Put the custard into the cooled dough form and put it in the refrigerator to harden for half an hour. Start making jelly. Juice is drained from cherries, mixed with gelatin or jelly from a bag. Cherry berries beautifully decorate the surface of the cake over the custard. The top of the cake is filled with jelly. The finished Tyrolean pie with cherries is put in the refrigerator for 3-4 hours to soak and harden the cream.

Calorie content of 100 g of pie 275 kcal. Ingredients: proteins 4 g; fats 13 g; carbohydrates 28 g.

The history of the origin of Tyrolean pies is interesting. They are named after the area where they were the traditional food of the poor. Once an Austrian king hunted in the Tyrolean forests. Lost, he went out with his retinue to a poor peasant hut. The hosts cordially received important guests who asked for an overnight stay. For dinner, the peasants gave the king what they were preparing for themselves - a pie with berries. The king liked him so much that he ordered such pastries to be constantly delivered to his court.

Enjoy your meal!

Simple and delicious pie recipes

Have you ever tried the wonderful Tyrolean pies? See our signature recipe for the famous Austrian dish with a detailed photo and video description

1 h 10 min

500 kcal

5/5 (3)

Lately, we are increasingly trying to diversify our traditional cuisine with the best examples of Western dishes, especially sweet pastries. Delicate and delicate, airy foreign products often give odds to our heavy pies and cakes, and an incredibly attractive taste and aroma, coupled with low-calorie content, is gaining more and more popularity.

Quite recently, I had the opportunity to feast on the original Tyrolean cherry pie, and I immediately decided that it simply had to displace the old Soviet berry pastries from my culinary repertoire. And I have never had to regret it - Tyrolean pies go with a bang in my family, because such deliciously balanced products simply cannot but be liked.

Today I will present you my own version of this interesting cake so that even novice cooks can taste its wonderful taste and immediately join the family of lovers of excellent Austrian pastries.

Kitchen appliances

It will be better if you prepare in advance all the necessary tools, utensils and appliances that you will need in the process of baking a Tyrolean pie:

• a cake or pie mold with a diameter of 25 cm or a baking sheet with a non-stick coating with a diagonal of 24 cm or more,
• a dish (preferably flat) for assembling and serving the pie,
• frying pan with a diagonal of 22 cm,
• a saucepan with a volume of 750 ml,
• several deep bowls with a volume of 350 to 950 ml,
• a piece of polyethylene film with a length of 30 cm,
• tablespoons,
• teaspoons,

• linen and cotton towels,
• kitchen gloves,
• measuring cup or scale
• colander,
• wooden rolling pin,
• whisk,
• shoulder blade
• sharp knife,
• among other things, you need a blender or mixer to properly prepare some of the components of the pie.

You will need

Did you know? You can add half wheat and half corn flour to the dough, and experiment with varieties. In addition, butter is an excellent substitute for high-quality and fresh creamy margarine, but surrogates are not recommended.

Dough

Cream

• 400 ml of milk;
• 3 egg yolks;
• 100 g of powdered sugar;

• 25 g of potato starch;
• 25 - 30 g of wheat flour.

Filling

• 300 g cherries;
• 100 g of granulated sugar;

• 100 ml of cold water;
• 25 g instant gelatin.

Additionally

• 15 ml sunflower oil.

Important! You can take more cherries, especially if you come across a small and fleshy variety. In addition, you can use canned or frozen cherries, you only need to defrost them and remove excess juice.

Cooking sequence

Preparation

Did you know? If you decide to add additional ingredients to the cake, it's time to prepare them too: I usually grate a little orange zest to add it to the filling, and I also prepare my favorite spices for the cream, such as ground ginger or coriander.

Dough

Important! The proofing time of the dough in a cold place can be reduced by putting it in the freezer for 5-10 minutes, and then holding it on the middle shelf of the refrigerator for a few more minutes, preferably closer to the wall.

Baking basics

Cream

Did you know? To make the perfect custard, you need to set the stove fire to the lowest intensity and do not stop active and very vigorous stirring until you see bubbles on the surface of the brew. If you skip this stage, the yolks will simply curl up, and the cream will not only acquire an ugly structure, but will also harden badly afterwards.

Assembling the pie

That's all! See for yourself that it is simply impossible to spoil this type of Tyrolean pie - all the components will naturally harden, and your dish will take on a simply magnificent look and flavor!

Decorate the product with sprigs of mint, a scattering of cherries and blueberries, as well as crushed nuts, and your family will not be able to take admiring glances from it. Serve it with tea, coffee or milk - the cake goes very well with honey-based sweet sauces.

Video recipe for making Tyrolean pies

The step-by-step preparation of a wonderful Austrian Tyrolean pie can be seen in detail in the video below.

To continue our conversation about unusual, slightly underestimated and very tasty products, I would like to advise you on some of the best recipes that I have come across recently. For example, be sure to try the interesting orange pie, which will delight citrus lovers.

In addition, pay attention to the most delicate, as well as little common in our latitudes, but incredibly tasty. For those who are always in a hurry and are not ready to spend too much time in the kitchen, I sincerely recommend trying

Tyrolean pie is a special kind of dessert made from a shortbread or biscuit base, delicate custard and fruit jelly filling. This delicious pastry originated in Austria, but has become widely known and loved far beyond its borders. And not in vain!

The Tyrolean pie has an amazingly soft, balanced taste, delicate fruity aroma and is ideal for any tea party. And it can also be very easy and simple to cook at home, so today I bring to your attention a quick and uncomplicated recipe for a delicious Tyrolean cherry pie!

Tyrolean pie with berries

Kitchen tools: a bowl for kneading dough; jelly bowl; mixer; form for baking a pie; parchment paper; saucepan or saucepan with a thick bottom; oven.

Ingredients

Cooking

Bon appetit!

video recipe

In this interesting video tutorial you will learn how to cook a very tasty Tyrolean cherry pie. Watch it and cook this amazing dessert even faster and tastier!

• Opt for fresh over frozen cherries. Quality fruits should have a pleasant sweet and sour taste and fresh aroma. The smell of fermentation indicates an overripe product and the beginning of its deterioration. Good cherries should be uniform in size, with dry, shiny skin without stickiness. It is better to buy a product with petioles, because this way it will last longer.
• If you decide to make a frozen cherry pie, it is better to use a product that you have prepared yourself. If you do not have the opportunity to save summer cherries for future use in this way, then choose store-bought blast-frozen fruit, which was harvested at a temperature of at least -18 ° C. The berries of properly frozen cherries should be easily separated from each other and not stick together in a common lump, and the abundance of ice indicates that the product has been re-frozen. Also, be sure to pay attention to the shelf life of cherries, because even properly frozen fruits should not be stored for more than a year.
• Cherries in this recipe can be successfully replaced with any juicy berries and fruits of your choice: raspberries, strawberries, blueberries, currants or grapes. You can also combine several types of berries at once.
• Be sure to let the pie rest properly! The tender custard filling must cool and thicken, otherwise the dessert will spread when cut. This advice is relevant for all soft-filled pies, including fragrant or tasty and very tender pies with sour cream filling. It is best to leave the Tyrolean pie in the refrigerator overnight or at least 12 hours, then its taste will be revealed completely. Therefore, such a treat is not the best word for a quick dessert. If you're looking for a quick bake, go for the quick one, and a well-cooked Tyrolean pie takes patience and time.
• The classic Tyrolean pie recipe is made on biscuit dough, but if you like it, you can use shortcrust pastry as the basis for dessert. The crumbly crust adds an interesting twist to the structure of the pie and makes it more satisfying.

Such a tasty and tender treat is sure to please all the sweet tooth! Prepare it for home tea drinking and on the festive table. Believe me, guests will not leave without a prescription! I look forward to your comments and feedback. Bon appetit everyone!