Ingredients
The pastry
flour
300g
10.50oz
1.20cup
20tbsp
cold butter
200g
7oz
0.80cup
13.40tbsp
egg yolk
2pc
cold water
1Tbs
salt
pinch
Cherry filling
pitted cherries
1kg
2.20lb
sugar
200g
7oz
0.80cup
13.40tbsp
starch
2Tbs
cinnamon
0.25tsp
salt
0.25tsp
egg yolk for greasing
sugar for sprinkling
Additionally
cracker crumbs
150g
5.25oz
0.60cup
10tbsp
Method
The pastry
- Chop the flour with butter to crumbs in a food processor or a knife (or rub with your hands). Add salt, yolks and, if necessary, water. Knead the dough (knead until combined, not too long, because the butter can melt).
- Roll the dough into a ball and refrigerate for 30-60 minutes.
Cherry filling
- Squeeze the cherry from juice.
- For the filling, place the cherries, sugar, cinnamon and salt in a saucepan and bring to a boil over medium heat.
- Separately dissolve starch in 50ml of cherry juice. Add dissolved starch, mix and boil for 1-2 minutes.
- Remove from heat, cool completely.
Baking
- Preheat the oven to 392F (200C).
- Roll out about 2/3 of the dough into a circle, put it in a baking dish, form sides, cut off the excess.
- Sprinkle the bottom with cracker crumbs.
- Spread the chilled filling over the crumbs.
- Roll out the rest of the dough, cut into strips and put on top in the form of a lattice.
- Grease the top of the pie with yolk, sprinkle with sugar, bake for 30-40 minutes until golden brown.
- Before serving, you better cool the pie for about an hour so that the filling thickens.
