Sour Cherry Pie

Ingredients for 1 servings:

• 360 g flour
• 2 tbsp sugar
• 1 tsp salt
• 120 g butter, cold, in pieces
• 120 g vegetable fat
• 120 g water, cold
• 2 jars of cherry(s), drained
• 4 tbsp sugar
• 40 g cornstarch
• 2 tbsp lemon juice
• e.g. lemon peel
• 40 g butter, in flakes
• e.g. milk
• n. B. sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

fruity cake from the USA

For the base, knead all the ingredients in a bowl. Now form the dough into two balls; one should be slightly larger than the other. Wrap the balls in cling film and refrigerate for about 1 hour. Then roll out the larger of the balls, place them in a 26cm (10″) baking pan lined with baking paper, ensuring there is also a small rim, and refrigerate again. In the meantime, prepare the filling. For the filling, mix the sugar and cornstarch in a small bowl. Place the drained cherries in a large bowl and mix with the cornstarch and sugar mixture. Add the lemon juice and zest and set aside for about 10 minutes, then place them on the prepared pastry case. Place the butter flakes on top. Roll out the smaller ball of dough, cut into strips, and arrange them in a lattice pattern on the cake. Brush the dough strips with a little milk and sprinkle with some sugar. Bake the cake at 200°C for 30 minutes, then reduce the temperature to 180°C and bake for another 30-40 minutes, until golden brown. It also tastes delicious warm with a scoop of vanilla ice cream.