Ingredients
●
Puff pastry
450 g
thaw beforehand
●
Pitted cherries
500 g
or other seasonal fruits
●
Corn starch
3 tbsp
can be replaced with flour
●
Egg
1 piece
in the vegan version, omit the egg
●
Powdered sugar
2 tbsp
optional, to garnish
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Step by step
Step 1
Pit the sour cherries, place in a sieve and let drain properly.
Then add the sugar and cornstarch, mix well.
Step 2
Thaw the puff pastry beforehand.
Sprinkle with a little flour on the table and lightly roll out the pastry so that you have a size that covers your tray.
Step 3
Place the dough in the tray so that it covers completely the bottom and the sides.
I used a 28cm diameter springform pan.
Step 4
Transfer the sour cherry mixture to the pan.
Step 5
Carefully trim the excess pastry off with a knife.
Step 6
Use the remaining dough to cut thin strips and make a lattice top, to cover and, of course, to decorate the pie.
Step 8
For a more beautiful shape, I recommend running a strip of dough along the edges, all around the pie.
Step 9
Brush with egg wash on top. In the Lenten version, you can omit this step.
Step 10
Bake the pie for 40 minutes at 200 degrees C.
Allow to cool completely.
Step 11
Remove the sides of the pan and serve the pie.
Step 12
Optionally, it can be decorated with powdered sugar.
Enjoy!
Quantity:
1 kg
(7-8 servings)
Prep time:
60 min
Difficulty:
easy
Ready in:
20 min
Publish date:
