Pies with this fiery red berry are sure to please both children and adults. After all, cherry filling has an amazing aroma and taste.

Cooking time: 80 minutes + 3 hours chilling
Servings: 6-8

Ingredients:

for the crust:
325 gr flour
220 butter
¾ teaspoon salt
1 tablespoon sugar
4 tablespoons cold water
For filling:
3 cups pitted cherries
190 ml water
100 gr sugar
2 tablespoons starch

Cooking:

1. To make the cake, place the flour, butter, sugar, salt and water in a mixing bowl. Mix well until the mixture resembles coarse breadcrumbs.
2. Then fasten the dough with your hands and make a ball out of it. Place the dough in a bowl, cover with cling film and refrigerate for about an hour.
3. In the meantime, let’s start preparing the filling. Boil the cherries in a saucepan for 10 minutes.
4. Add sugar and starch and, stirring, bring the starch to a thickening (over low heat for about 5 minutes). Cool before filling the pie.
5. Remove the dough from the refrigerator, divide the dough into two parts. Roll out the larger part on a board generously floured and then spread out onto a floured tin. Pierce the dough a little with a fork so that it does not burst when it rises.
6. Put the cherry filling on the dough.
7. Now take the smaller portion of the dough and roll it out thinly. With a sharp knife, cut into thin even and equal strips in width.
8. We make a lattice, following the instructions.
9. Brush the “grid” on top with a lightly beaten egg yolk to add some shine and blush to the pie. Bake for 45 minutes (or until golden brown) at 175C.
10. Let the cake cool completely (may take about 2-3 hours).

Enjoy your meal!