Cherry Pie
Portions
Serving 6
Duration
1 hour 40 minutes
Good for
Dessert
Ingredients
350 g flour
230 g butter
2.5 tbsp sugar
1 pinch of salt
115 ml cold water
800 g pitted cherries
½ lemon, juiced
150 g brown sugar
30 g cornstarch
1 packet vanilla sugar
1 egg, for brushing
Portions
Serving 6
Duration
1 hour 40 minutes
Good for
Dessert
Preparation
1. Preheat the oven to 180°C (350°F)
2. In a bowl, combine the flour, salt, sugar, and cold butter cut into pieces. Mix until the butter is incorporated.
3. Gradually add the water and form the dough into a ball.
4. Divide the dough in two, wrap in cling film, and chill for about 30 minutes.
5. In a saucepan, cook the cherries with lemon juice, sugar, and cornstarch for 15 minutes until thickened. Let the mixture cool.
6. Roll out one portion of the dough and line a tart pan, pricking the bottom with a fork.
7. Spread the cooled cherry filling evenly over the crust.
8. Roll out the second portion of dough and cut into 2 cm strips. Create a lattice over the pie and pinch the edges to seal.
9. Brush the pie with the beaten egg and sprinkle with brown sugar.
10. Bake for 40 minutes until golden.
