Cherry Pie

Ingredients

• 250 g flour
• 125 cold butter
• 2 tbsp sugar
• a pinch of salt
• 750 g cherries
• 1 untreated lemon (juice and grated zest)
• 3 tbsp sugar
• 1 tbsp Cornstarch
• 1 egg yolk

Instructions

1. 1.

   Knead the flour with butter pieces, sugar, and salt; add 3 tbsp cold water and work into a shortcrust dough. Wrap in foil and chill for 1 hour.

2. 2.

   Wash, pit, and mix cherries with lemon juice and zest, sugar, and cornstarch. Preheat oven to 200°C. Divide the dough into a larger and a smaller portion, roll each out round. Place the larger piece in a greased pan, form a rim, prickle several times with a fork, and fill with cherry mixture. Roll strips about 3 cm thick from the second dough slab using a pastry wheel. Rotate the strips several times and lay them over the cherry filling to create a lattice. Whisk egg yolk with a little hot water and brush it over the dough. Bake the pie in the oven for about 45 minutes.