Cherry Pie
Ingredients
For the Crust:
- 600 g all purpose flour
- 250 g cold butter (diced)
- 10-12 tbsp cold water
- 1 pinch salt
- seeds from 1 vanilla pod
For the Filling:
- 2 Kg cherries
- 150 g whole brown sugar
Instructions
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For the Crust:
Mix together the dry ingredients in a large bowl. Add the butter and, using your fingers, cut in the butter until it resembles coarse meal. Add one tbsp of water at a time, and mix gently until the dough just comes together. Pat the dough together. Divide in half, flatten into two discs, wrap in clingfilm and refrigerate for at least 1 hour.
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For the Filling:
Wash and stone the cherries. Put them in a small pot together with the sugar and cook for 10 minutes. Let them cool and drain. Save the discarded liquid and put it back in the pot: cook over medium-low heat until it gets syrupy.
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Assemble:
Preheat the oven at 180°C.
Roll out one piece of the dough into a large circle on a lightly floured surface, about 5-mm thick. Transfer to 24 cm pie pan. Trim the excess dough. Roll out the other piece of dough, about 3 mm thick, and cut into 30 long stripes (24 stripes, 5-mm-large, for 8 braids; 6 stripes, 10-mm-large) Spoon the filling into the prepared pan and place the stripes and the braids on top.
Bake for about 1h30.
