This Cherry Tube Pie (Monastery Hut) is a showstopper: flaky sour cream pastry tubes filled with juicy cherries, stacked log-cabin style and crowned with sweetened whipped sour cream. It looks impressive, slices beautifully, and tastes like a celebration in every bite. If you love cherry bakes, try our Light Cherry-Apple Pie too, or serve it alongside Coconut Syrniki with Cherry Sauce.
Ingredients
- 200 g butter, frozen
- 380 g flour
- 10 g baking powder
- 3 g salt
- 10 g sugar
- 200 g sour cream (25%+, cold)
- 500 g cherries, drained
Instructions
- Sift the flour with the baking powder; add the sugar and salt.
- Grate the frozen butter on a coarse grater and quickly rub into the dry ingredients.
- Add the cold sour cream and knead into a dough. Wrap and chill for 1 hour.
- Drain the cherries well.
- Divide the chilled dough into 4 parts. From each part, make 2 tubes: roll into a 30×15 cm rectangle, lay cherries in a row, and roll up.
- Arrange the tubes in a baking pan, stacking them log-cabin style.
- Bake at 180°C (350°F) for 35-40 minutes until golden.
- Cool and top generously with sweetened whipped sour cream.
Tips
- Keep the butter frozen and work quickly so the pastry stays flaky.
- Drain the cherries very well — extra juice will soften the tubes and make them leak.
- For more cherry dessert ideas, browse the baking recipes on Allrecipes.
Nutrition
Nutrition (per 100 g): 161 kcal, protein 1 g, fat 5 g, carbs 25 g.
Chill the pie before slicing so the tubes hold their shape under the cream. For another classic bake, try our Simple Baked Cheesecake.