pie recipes

Tyrolean pie Berry glade

Received an “official claim” for my “Tyrolian Pie” for using the adjective “Tyrolean”. Except for laughter.

If anyone is interested in examples of post-socialist or sub-capitalist idiocy, then you can familiarize yourself with this gem.
I quote it in full, without cuts or spelling corrections. True, with some minor 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 mentions of Tyrolean pie on my website as “Berry pie from Tyrol”

Thanks for understanding!

“One day Franz Joseph, the Austrian emperor was like that, was hunting in the Tyrolean forests, but he got lost with all his retinue. Having gotten lost pretty much, and having become hungry in the fresh air, the emperor went out to a peasant hut. Having entered the house, the tired Franz Emperor asked for some bread to have a snack, but the poor peasants had nothing in the house, naturally, except for a pie prepared by the hostess according to an old family recipe. Having crossed herself, the peasant woman served it. Having tried the pie, the Austrian emperor was so pleased that he promoted the peasant to the title of nobility, and his hostess took her into the kitchen into his palace so that she would bake him pies and please the emperor, his family and courtiers."

I always really liked these pies, ever since childhood, when my grandmother baked them. They are good for holidays and for every day. Although, such a pie 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 think so and for every holiday they “order” either “Berry” or “Pancho” cake.

Another good thing about Tyrolean pie is that it can be made with any seasonal berries. It’s only at first glance that the amount of ingredients and the cooking technology are “scary,” but in fact making “berry” pie is very simple and it’s not labor-intensive. If you strictly follow the recipe and recommendations, you will create the most wonderful of pies quickly and without much stress.

Ingredients for Tyrolean pie. This is the set we will work with

To be honest, it took me longer to describe the whole process of making the pie than it actually took me to cook.

The pie turns out very tasty and elegant.

Bon appetit!

The following recipes with Tyrolean pie are also often watched:

I received an "official" letter...
It's called so scary - "Claim"...
Creepy.

I quote in full, without cuts, as is:

Wow... That's it - "I'm misleading consumers, preventing consumers from attributing goods marked with the designation "TYROLEAN" to a specific manufacturer..." and so on.

It’s as if I were putting my Tyrolean pie up for sale at home and for personal consumption as a product (I sell it at the metro, no less), which hinders a particular manufacturer.

Even worse, I am also “allowing unfair competition” by preparing it at home, that is, I am “misleading regarding 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, in fact, a private person and all the materials presented on the site are my “personal value judgment” (as it was formulated in one of the libel trials) and cannot be the object of any were there any claims from any “right holders”?

If I write that such and such a product from such and such a manufacturer is G..., then this, excuse me, is just my review of your products, which I have every right to express (and almost a civil 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 another funny thing - on the website " holders of an exclusive license for the trademark “TYROLEAN PIES”“The same story is given about the Austrian emperor, only it ends with the fact that the emperor himself ordered to call these pies “Tyrolean”.
True, the emperor did not think of getting a license...)

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

Such designations include, in particular... designations consisting partly or entirely of geographical names that can be perceived as indicating the location of the manufacturer of the goods;
...
2.5. Registration as trademarks or their elements of designations that represent or contain the elements specified in paragraph 3 of Article 6 of the Law is not permitted, namely:

(2.5.1) that are false or likely to mislead the consumer about the product or its manufacturer.

Such designations include, in particular, designations that generate in the consumer’s mind 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; ... "

Does JSC Krug make Tyrolean pies in Tyrol?
In general, it's about as if I registered it in my name" designation "RUSSIAN""And then just make sure that none of the Russians call their pie “Russian.” Is that normal?
Only "RUSSIAN PIES" will not be registered" in relation to, among other things, goods of class 30 ICGS". Unfortunately. As, indeed, “Ossetian pies”. Hmm...

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

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

“after the first application by Krug JSC, the illegal use of trademarks ceases”?

STOPED. ALREADY.

Tyrolean pie is a special type 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 for good reason!

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

Tyrolean berry pie

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

Ingredients

Preparation

Bon appetit!

Video recipe

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

• Choose fresh rather than frozen cherries. High-quality fruits should have a pleasant sweet and sour taste and a 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 frozen cherry pie, then it is better to use a product that you have prepared yourself. If you do not have the opportunity to preserve summer cherries for future use in this way, then choose store-bought blast-frozen fruit, which was prepared 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 into 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.
• The 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 sit properly! The delicate custard filling must cool and thicken, otherwise the dessert will spread when cutting. This advice is relevant for all pies with soft filling, including aromatic ones or tasty and very tender ones with sour cream filling. It is best to let the Tyrolean pie sit in the refrigerator overnight or at least 12 hours, then its flavor will fully develop. Therefore, such a treat is not the best word for a quick dessert. If you need a quick bake, then go for the quick one, but a well-made Tyrolean pie requires patience and time.
• The classic Tyrolean pie recipe is made with biscuit dough, but if you like, you can use shortbread dough as the base of the dessert. The crumbly crust adds an interesting accent to the structure of the pie and makes it more filling.

This delicious and tender treat is sure to please all those with a sweet tooth! Prepare it for tea at home and for the holiday table. Believe me, guests will not leave without a recipe! I look forward to your comments and feedback. Bon appetit everyone!

Simple and delicious pie recipes

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

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 when it comes to sweet pastries. Tender and delicate, airy foreign products often give a head start to our heavy pies and cakes, and their incredibly attractive taste and aroma, coupled with their low calorie content, are gaining more and more popularity.

Quite recently I had the opportunity to enjoy 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 are a hit in my family, because such deliciously balanced products simply cannot but be liked.

Today I will present you my own version of this interesting pie, so that even novice cooks can try 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, dishes and utensils that you will need in the process of baking the Tyrolean pie:

• a cake or pie pan with a diameter of 25 cm or a baking tray with a non-stick coating with a diagonal of 24 cm,
• 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 from 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 scales
• colander,
• wooden rolling pin,
• whisk,
• spatula,
• sharp knife,
• Among other things, you need a blender or mixer to properly prepare some of the components of the cake.

You will need

Did you know? You can add half wheat and half corn flour to the dough, and also experiment with varieties. In addition, butter can be perfectly replaced with high-quality and fresh butter margarine, but it is not recommended to use surrogates.

Dough

Cream

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

• 25 g potato starch;
• 25 – 30 g wheat flour.

Filling

• 300 g cherries;
• 100 g granulated sugar;

• 100 ml 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 just need to defrost them and remove excess juice.

Cooking sequence

Preparation

Did you know? If you decide to add additional ingredients to the pie, now is the time to prepare them too: I usually grate some orange zest to add to the filling, and also prepare my favorite spices for the cream, such as ground ginger or coriander.

Dough

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

Baking Basics

Cream

Did you know? In order to get the perfect custard, you need to set the heat on the stove to the lowest possible intensity and do not stop vigorously and very vigorously stirring until you see bubbles on the surface of the brew. If you skip this step, the yolks will simply curl, and the cream will not only acquire an unattractive structure, but will also harden poorly later.

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 aroma!

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

Video recipe for making Tyrolean pies

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

In addition, pay attention to the most delicate, and also not very 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

The heritage of Austrian cuisine is the Tyrolean pie. The dessert consists of several cake layers with a layer of delicious cream. The highlight of the baked goods is the top, decorated with baked or fresh berries.

Tyrolean pie on sponge dough

The airy sponge cake goes perfectly with citrus fruits, delicate curd cream with a flavor of ice cream, and a jelly layer with a large volume of berries. The classic recipe for Tyrolean pie is simple to prepare and does not take much time.

Compound

For the crust

• egg – 3 pcs.;
• salt – 1 g;
• butter – 55 g;
• baking powder – 4 g;
• flour – 130 g;
• lemon zest – 15 g;
• sugar – 130 g.

Syrup

• sugar – 55 g;
• lemon juice – 35 ml;
• water – 45 g.

Cream

• powdered sugar – 65 g.
• cottage cheese – 320 g;
• vanillin;
• sour cream – 160 ml.

Filling

• gelatin – 10 g;
• berries – 420 g;
• peach compote – 370 ml.

Preparation

Tyrolean shortbread pie

For cooking, they use a minimum set of products that are easy to find in any kitchen. The custard is complemented with any berries, the main thing is that they are seedless.

Compound

For the test

• butter – 160 g;
• sugar – 70 g;
• egg – 1 pc.;
• flour – 200 g.

For cream

• starch – 20 g;
• milk – 220 ml;
• egg – 3 pcs.;
• sugar – 80 g.

Filling

• alcohol – 35 ml;
• cherry – 320 g;
• water – 120 ml;
• gelatin – 10 g;
• sugar – 60 g.

Preparation

Tyrolean cottage cheese pie

A variation in the preparation of a delicate delicacy, in which curd filling is used instead of a berry layer. If you follow the step-by-step description, everyone will get the delicacy the first time.

Compound

• butter – 160 g;
• lemon zest – 15 g;
• sugar – 110 g;
• water – 25 ml;
• cream – 120 ml;
• flour – 160 g;
• cottage cheese – 220 g;
• egg – 3 pcs. large.

Preparation

1. Chop the butter and mix with a spoon of sugar and zest. Pour in the yolk and water. Knead. Keep in the refrigerator for about an hour.
2. Distribute the cooled product into the mold. Place in the oven and bake for 17 minutes. 180° mode.
3. Beat the yolks with the remaining sugar. Pour in the cream, add cottage cheese, rubbed through a sieve. Mix. Separately, turn the whites into a dense foam. Carefully combine the two masses.
4. Place in the pan with the browned dough and bake for another 35 minutes.

Filling options

Homemade Tyrolean pie is usually decorated with fruits, berries and a mixture of them. Most often, cherries, peaches, apricots, raspberries, and cherries are used for decoration. The delicacy also turns out delicious when you add strawberries, gooseberries, blueberries, and blackberries.

It is allowed to use not only fresh berries, but also frozen ones, which are previously defrosted at room temperature. Jelly is poured on top of the baked goods and left to steep overnight.

If anyone is lucky enough to enjoy a confectionery product called “Tyrolian Pie” according to the original recipe with a photo, he will undoubtedly want to make such a dessert himself.

Delicious dessert: Tyrolean pies

Ingredients

Flour 210 grams Butter 0 packs Yolk 4 pieces) Jelly transparent 1 package

• Number of servings: 4
• Cooking time: 1 minute

History of Tyrolean pies

Tradition says that once the Emperor of Austria Franz Joseph got lost in a deep forest while hunting. After wandering for a long time, he finally came to a small hut. He immediately asked the owners for something to eat, but the poor peasants had nothing but a freshly baked pie. The hostess prepared it according to an old recipe that her ancestors passed on to her. The emperor liked the dessert so much that he generously rewarded the hosts. For many years they supplied these pies to the imperial court.

Tyrolean pies: composition

To make the dough we need:

• flour - a glass;
• chicken eggs - 3 pieces;
• sugar – 200 g;
• baking powder - a teaspoon is enough;
• a little salt;
• a quarter stick of butter.

For cream and cake decoration you need to prepare the following ingredients:

• flour and starch - 1 tbsp. l.;
• powdered sugar – 150 g;
• yolks – 4 pieces;
• milk – 500 ml;
• packaging of transparent jelly for pouring fruit;
• a glass of strawberries, currants or cherries - to choose from.

The process of making Tyrolean pies

So, how to make Tyrolean pie at home? First you need to bake the sponge cake. Add the specified amount of salt and sugar to the eggs and beat until the sugar dissolves. Then add a glass of flour and baking powder. Melt the butter and mix with a few spoons of biscuit dough. Then add the mass to a common container and mix. Pour the batter into the mold and bake for half an hour.

Now it's time to make the cream:

1. Beat the yolks and powder well.
2. Lightly fry the flour in a frying pan without oil.
3. Add starch and flour to the yolk mixture and beat thoroughly.
4. Heat the milk and add to the total mixture. Cook until thick, stirring constantly.

The calorie content of Tyrolean pies is quite high, but from time to time you can treat yourself to such a delicacy. When the cream has cooled, apply it to the biscuit, carefully leveling it with a spatula. Place the berries beautifully on a layer of cream. Prepare a jelly solution and pour it over the fruit. It is better to leave the pie in the refrigerator overnight, but if it burns, three hours is enough. The next day, the sponge cake will become softer and more tender.