Poppy Seed and Cherry Pie That’s Worth the Effort

Poppy Seed and Cherry Pie… Let’s talk about Hungary for a moment, shall we? This is a country that doesn’t mess about when it comes to desserts. They take their sweets seriously, and nowhere is that more evident than in their love of poppy seeds and cherries. Enter the poppy seed and cherry pie, a dessert that’s as dramatic and delicious as a Hungarian operatic aria—and just as memorable.

Why Poppy Seeds?

Poppy seeds might not be the first thing that comes to mind when you think of pie fillings, but in Hungary, they’re an absolute staple. Tiny, nutty, and delightfully crunchy, these little seeds are a superstar ingredient in everything from strudels to cakes. Packed with a deep, almost earthy flavour, they lend a unique richness that’s impossible to replicate with anything else. Plus, they’re apparently loaded with calcium and magnesium, so you can totally justify going back for a second slice on health grounds.

When paired with cherries, poppy seeds really come into their own. The tangy sweetness of the cherries cuts through the intensity of the poppy seeds, creating a harmonious balance that’ll have you humming Hungarian folk songs before you know it. It’s a combination that feels both rustic and sophisticated—perfect for impressing your mates at the next dinner party.

The Secret to a Great Poppy Seed and Cherry Pie

The first secret? The pastry. Hungarian desserts often use a shortcrust pastry that’s buttery, tender, and just sturdy enough to hold up to all those luscious fillings. You’ll want it thin but not too thin—this pie is all about indulgence, not restraint.

Then there’s the poppy seed filling. It’s not just a matter of sprinkling a few seeds here and there; we’re talking about a proper poppy seed paste. The seeds are finely ground, then cooked with milk, sugar, and a hint of vanilla to create a rich, velvety mixture. The texture should be smooth but slightly grainy, with just enough sweetness to complement the tartness of the cherries.

Ah, the cherries. Fresh ones are ideal, but a good-quality jar of sour cherries works brilliantly if you’re baking out of season. The trick is to drain them well—no one wants a soggy pie—and toss them with a bit of sugar and cornflour to create a glossy, jam-like filling that stays in place when you slice the pie. A touch of almond extract takes things to the next level, enhancing the cherries’ natural flavour and tying the whole dessert together.

The Recipe: Hungarian Poppy Seed and Cherry Bliss

Here’s what you’ll need:

For the pastry:

• 250g plain flour
• 125g unsalted butter, cold and diced
• 2 tbsp icing sugar
• 1 egg yolk
• 2-3 tbsp cold water

For the poppy seed filling:

• 150g poppy seeds, finely ground
• 200ml milk
• 75g caster sugar
• 1 tsp vanilla extract

For the cherry filling:

• 300g sour cherries (fresh or jarred, drained)
• 50g caster sugar
• 1 tbsp cornflour
• ½ tsp almond extract

Start with the pastry. Rub the butter into the flour and icing sugar until the mixture resembles breadcrumbs. Stir in the egg yolk and just enough cold water to bring the dough together. Wrap it in cling film and chill it in the fridge for at least 30 minutes.

For the poppy seed filling, combine the ground poppy seeds, milk, sugar, and vanilla in a saucepan. Cook over low heat, stirring frequently, until the mixture thickens to a spreadable consistency. Set it aside to cool.

For the cherry filling, toss the cherries with the sugar, cornflour, and almond extract. Let them sit for about 10 minutes to draw out some of their juices and coat them evenly.

Preheat your oven to 180°C (160°C fan). Roll out two-thirds of the pastry and line a 23cm pie tin. Spread the poppy seed filling over the base, then top with the cherry mixture. Roll out the remaining pastry and cut it into strips to create a lattice top, or simply cover the pie completely and cut a few slits for steam to escape.

Bake for 35-40 minutes, or until the pastry is golden and crisp. Let the pie cool slightly before serving, though it’s best enjoyed warm with a dollop of whipped cream or a scoop of vanilla ice cream. It’s rich, it’s bold, and it’s unapologetically Hungarian. Go on, have another slice—you’ve earned it.