Cherry Pie

Ingredients

• 750 g black cherries
• 0.5 lemon (juice)
• 2 tbsp vanilla sugar
• 2 tbsp Cornstarch
• 1 egg
• butter (for the pan)
• flour (for working)
• 1 egg yolk
• 1 tbsp milk

Instructions

1. 1.

   Sift flour onto a work surface and form a well in the center. Distribute butter pieces along the edge of the flour. Add sugar, salt, and egg to the center and crumble with your hands. Knead into a smooth dough, wrap in cling film, and chill for about 30 minutes.

2. 2.

   Preheat the oven to 180°C fan (350°F). Butter the pie tin.

3. 3.

   Wash and pit the cherries for the filling. In a bowl mix them with lemon juice, sugar, and cornstarch.

4. 4.

   Roll out the dough on a floured surface to 3-4 mm thickness. Cut or trim a circle slightly larger than the tin and line the pan, shaping a rim. From the leftover dough cut strips with a pastry cutter. Arrange cherries on the base, top with dough strips. Beat egg yolk with milk and brush over the lattice. Bake in the oven for about 50 minutes until golden brown.

5. 5.

   Remove from the oven and serve warm or cooled with whipped cream if desired.