Cherry Pie

Ingredients for 1 servings:

• 150 g butter, soft
• 150 g cane sugar
• 2 eggs (size M)
• 400 g flour
• 50 g ground almonds
• 600 g cherries
• some lemon juice
• 75 g cane sugar
• 1 tbsp flour
• some milk for brushing
• possibly sugar for sprinkling
• Flour for the work surface

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 30 minutes

American style

Mix the butter and sugar until creamy. Add the eggs, then gradually stir in the flour and almonds. Shape the dough into a ball, wrap in cling film, and chill for at least 2 hours. If you’re not using it right away, it will keep in the refrigerator for a few days. Preheat the oven to 180°C fan/convection oven. Allow the dough to come to room temperature and knead into a smooth dough. On a lightly floured surface, roll out about 2/3 of the dough to a thickness of 2-3 mm and line a prepared 23cm pie dish. Press the dough down firmly, trim off the excess, and add it to the remaining dough. For the filling, wash and pit the cherries. Add a generous squeeze of lemon juice, the sugar, and the flour to the fruit and stir everything well. Spread the mixture evenly over the dough. Roll out the remaining dough to the size of the dish. Brush the edges with a little milk and place the dough sheet over the dough. Press the two layers of dough together at the edges, use your fingertips to form the typical pie crust, and trim any excess. Then cut several times toward the center of the dough to allow the hot steam to escape during baking. Finally, brush the surface with milk and sprinkle with sugar. Bake the pie for about 35 minutes, until the pastry is light golden brown and the cherries are soft.