The original recipe calls for using only cherries. I do not recommend using strawberries—it releases too much juice. However, if it’s off-season, feel free to use frozen cherries. Thaw them first, pat dry with a paper towel, and follow the rest of the recipe. You can also prepare it with apples! The dough is exceptionally delicious.
You will need:
Dough:
- 330g Flour
- 210g Cold Butter
- 120ml Cold Water
- 12ml Apple Cider Vinegar
- 12g Sugar
- 6g Salt
Filling:
- 700g Cherries (weight without pits)
- 130g Sugar
- 2 tbsp Potato Starch
- Lemon Zest
- 20g Melted Butter
- Pinch of Salt
Surface:
- 1 Egg Yolk
- 1 tbsp Water
- 2 tbsp Sugar
To start, prepare the dough.
Blend the butter with the flour, sugar, and salt until it reaches a sandy consistency (using a blender or by hand).
Now, add water and vinegar.
Knead the dough vigorously, avoiding excessive warming with your hands.
Wrap it in plastic wrap and refrigerate for 1 hour.
Next, wash and clean the fruits.
Melt the butter.
Then, divide the dough into 2 parts.
Roll out one part and place it in a baking dish (20-22cm).
Poke holes in the base of the dough with a fork.
Now, mix the fruits with starch, sugar, lemon zest, salt, and butter.
Spread the fruit mixture over the dough.
Roll out the second part of the dough and cover the fruits.
Seal the edges well and refrigerate the pie for 40 minutes.
Preheat the oven to 200 degrees Celsius.
Retrieve the pie from the refrigerator, brush with water and egg, sprinkle with sugar, and make cuts.
Bake the pie on the middle-high rack for 30 minutes.
Then, for the next 10 minutes, place it on the bottom of the oven, and for the last 10 minutes, move it back to the middle-high part of the oven.
Let the pie cool before serving.
