• 190 grams (6.7 ounces) flour
  • 2 egg yolks
  • 40 grams (1.4 ounces) sugar
  • 1 teaspoon baking powder
  • 100 grams (3.5 ounces) butter


  • 2 egg whites
  • pinch of salt
  • 500 grams (17.6 ounces) sour cream
  • 110 grams (3.9 ounces) sugar
  • 40 grams (1.4 ounces) cornstarch


  • 200 grams (7 ounces) pitted cherries


  • Mixing Bowls

    You'll need a few mixing bowls for different parts of the recipe. Make sure they are clean and dry to avoid any unintended results, especially for beating egg whites.

  • Electric Mixer or Whisk

    An electric mixer will save you a lot of arm work, but a whisk can work if you don't mind the exercise.

  • Grater

    A coarse grater is essential for grating the dough. Make sure it’s sharp and in good condition.

  • Ovenproof Mold

    A 20-22-24cm diameter mold works best. The smaller the diameter, the higher the pie will be and the longer it will bake.


Step 1

1. In a large bowl, rub the flour and butter together until the mixture resembles coarse crumbs. Beat the egg yolks with the sugar using a whisk; combine with the flour mixture. Add the baking powder and knead quickly to form a dough. Divide the dough into two parts and place them in the freezer for 30 minutes. This step helps the dough firm up, making it easier to grate later.

Step 2

2. Beat the egg whites with a pinch of salt until they begin to foam. Gradually add the sugar while continuing to beat until stiff peaks form. Gently fold in the room-temperature sour cream and the cornstarch until well combined. Ensure the sour cream is at room temperature to avoid curdling when mixed with the egg whites.

Step 3

3. Preheat your oven to 356°F (180°C). Grate 2/3 of the dough into a baking mold with a diameter of 20-24 cm (8-10 inches). Spread the grated dough evenly, forming a small rim around the edges. Pour the sour cream mixture over the dough and evenly distribute the pitted cherries on top. Grate the remaining 1/3 of the dough over the cherries. Sprinkle with your choice of spices and additional sugar if desired. Optionally, you can add almond petals for extra flavor. Bake the pie in the preheated oven for 1 hour, or until the top is golden brown. Remove from the oven and allow to cool. Refrigerate overnight before serving. If the filling rises a lot during baking, it’s normal for it to settle a bit as it cools.


Once your Cherry Souffle Pie has cooled and set overnight, it's time to think about the perfect way to serve it. For a **classic approach**, slice the pie and serve it alongside a dollop of whipped cream or a scoop of vanilla ice cream 🍨. This will add a delightful contrast between the warm pie and the cool cream. If you're feeling adventurous, try sprucing it up with a drizzle of chocolate or caramel sauce 🍫, adding a layer of decadence to every bite. Festive brunch? This pie pairs beautifully with **mimosas** 🥂 or a light dessert wine. For gatherings, **individual mini-slices** served on elegant plates can turn a casual get-together into a gourmet affair. You can even sprinkle some fresh mint leaves 🌿 for a touch of color and an added burst of freshness.


Gluten-Free Variation: 🌾 Simply substitute the flour in the dough with a 1:1 gluten-free flour blend. Ensure your baking powder is also gluten-free. Vegan Variation: 🌱 Replace the egg yolks with a mixture of flaxseed and water (1 tablespoon flaxseed meal + 3 tablespoons water per egg). Use a **dairy-free sour cream** and vegan butter. For the egg whites in the souffle, Aquafaba (the liquid from a can of chickpeas) is a great substitute; whip it until stiff peaks form just like egg whites.


  • Why did my dough become too sticky?

    If your dough is too sticky, you might not have used enough flour. Consistency can vary depending on factors like room temperature and humidity. Allow the dough to chill longer, and sprinkle a little more flour to make it manageable.

  • How can I tell if my pie is done baking?

    The pie should be golden brown on top, and a toothpick inserted into the center should come out mostly clean. The filling will rise during baking and settle upon cooling.

  • Can I use frozen cherries for this recipe?

    Yes, you can. Make sure to thaw and drain them well to avoid excess moisture that could affect the texture of the pie.

  • How can I make the souffle lighter?

    Make sure your egg whites are beaten to stiff peaks and are gently folded into the mixture. Avoid over-mixing to keep the airy texture.

  • Can I add other fruits to the pie?

    Absolutely! You can experiment with raspberries, blueberries, or even a mixed berry blend. Just make sure the total amount of fruit stays around 200g.

  • How do I store leftovers?

    Keep the pie in an airtight container in the fridge. It will stay fresh for up to 3 days. The flavors often enhance once it’s had a day to sit.

Nutrition facts

Cherry & sour cream souffle pie
Recipe Yield:8 servings
Calories:per serving
Calories (Min - Max):430 - 450
Total Fat:30g
Saturated Fat:18g
Total Carbohydrate:35g
Total Sugars:20g