Cherry Pie

Ingredients for 1 servings:

• 400 g flour
• 2 tbsp sugar
• 1 pinch of salt
• 250 g butter
• 6 tbsp water (ice water)
• 4 tbsp nuts, ground, (hazelnuts or almonds)
• 2 jars of sour cherries, drained weight 350 g
• 2 packs of pudding powder (vanilla pudding)

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

covered

For the pie crust: Mix all the dry ingredients for the dough. Cut the butter into small pieces and refrigerate it for a few minutes. When the butter is nice and cold, put everything together in a bowl and mix with a fork. As soon as the dough starts to crumble, add just enough ice water to make it smooth. Shape the dough into two equal-sized balls (important: do not knead, just press down lightly!), wrap in cling film and refrigerate for at least 30 minutes. In the meantime, drain the cherries and reserve the liquid. Mix the custard powder with a little cherry juice, bring the remaining cherry juice to a boil, stir in the mixed powder and bring to a boil. Carefully fold in the cherries. Set the mixture aside and let it cool slightly. Remove the first ball of dough from the refrigerator and roll it out on a lightly floured surface until it fits a 26cm pie dish. Place it in the dish and prick the base with a fork. Pour in the cooled cherry filling. Then roll out the second ball of dough and carefully place it over the filling. Press down lightly and poke a few holes in the top to prevent the dough from bulging. Bake the cake for 10 minutes at 190°C (fan oven), then for another 30 minutes at 150°C (convection oven).