Cherry Pie

6 servings

Ingredients

Pastry (get the store bought)

• 150 g (2/3 cup) unsalted butter
• 200 g (1 1/3 cup) flour
• 30g (1/4 cup) powdered sugar
• 1 egg
• 1/2 tbsp water

Filling

• 1.5 kg (3.3 pounds) cherries
• 80 g (1/3 cup) sugar
• 1 lemon (I feel like that’s too much lemon, overpowers the cherries)
• 1 vanilla bean
• 2 tbsp cornstarch

Egg wash

• 1 egg
• 1 tbsp milk

Recipe

Pastry

1. Buy it from the store, or:
2. Mix butter, flour and icing sugar until very crumbly (food processor is possible).
3. Add egg and water and mix until the dough just comes together. Wrap in cling film, fridge, 30 minutes.

Cherry filling

1. Pit the cherries (good luck). Use a metal straw to push the pits out.
2. Zest and juice the lemon. Split the vanilla bean.
3. Large pot, medium-high heat: cherries, sugar, lemon zest, vanilla bean. Cook 5-10 minutes until cherries start breaking down.
4. Whisk lemon juice and cornstarch, and add to the cherries. Stir on heat while the mixture thickens. Remove vanilla pod, turn off heat.

Assembly

1. Oven: 350°F = 180°C
2. Divide the dough into one larger and one smaller ball. Roll out each dough to about 5 mm thickness. Place larger dough in pie dish.
3. Fill the cherry filling. Add the smaller dough on top to close the pie. Close the two doughs together.
4. Whisk egg and 1 tbsp milk together, brush over the pie. Sprinkle with white sugar. Bake 35 minutes.

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from eatlittlebird.com

The lemon zest and juice make for too much of a lemony taste. Halving it or skipping the zest could be good.