Cherry Pie

Ingredients

• 800 g sweet cherries (washed and pitted)
• 3 tsp cinnamon
• 100 g coconut palm sugar
• 310 g spelt whole‑grain flour
• 1 pinch salt
• 150 g cold butter
• 2 Eggs

Instructions

1. 1.

   Mix 300 g flour with salt and 80 g coconut palm sugar. Dice the butter, add it with the eggs, and knead everything into a smooth dough. If needed, add a little more flour or milk. Dust the work surface with the remaining flour, divide the dough into two parts, and roll each out. Grease a 26 cm pie tin (or glass dish) if desired and line it with one half of the dough. Wash the cherries (reserve some for decoration), pit them and halve them.

2. 2.

   Combine the cherries with the remaining coconut palm sugar and cinnamon, then spread them over the first dough layer. Place the second rolled dough half on top of the cherries. Press the edges of the upper dough together with the lower dough to seal. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 40 minutes, then serve warm. Garnish with extra cherries. Vanilla ice cream pairs well.