Cherry pie
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The classic American cherry pie is a staple of the world’s heartiest junk food. The best comes from fresh cherries, of course, but my favourite ingredient is cherry pie.
Cherry pie for six
1 pkt of pie dough
Thanks
1 litre of stone water
1 litre of cherry pie dough
3 dl sugar 1 tbsp potato flour 1 tbsp lemon juice 1 pinch of salt 4 drops of bitter almond juice
Mush the cherries and place in a bowl. Mix the rest of the ingredients into the batter. It gets quite crunchy. Leave to rise for half an hour.
Heat the oven to 225C.
Roll out the pie dough so that you get a base and a lid for the pie. Place the dough on the bottom of the pan, then place the pastry tightly over the pie shell.
Place the lid over the pastry shell and finger the seams closed. Use scissors to cut a few air holes in the pie crust. Place the cherry pie in the oven and drop the ovenproof dish into the oven at 175C. Bake for 35-40 minutes, allow to cool slightly before serving.
