Cherry / Sour cherry pie

Grandma Duck used to bake sour cherry pies and not cherry pies... so that you know...

So, just before it is the end of the season for cherries, because sour cherries are long gone already I think, I urge you to go buy some.. remove the pit, put them in a bowl but refrain from eating them. Add in the bowl the rest of the ingredients and make this pie. You will remember me when you do.. and when I die make sure that you make this dessert once a year to remember me by...

If you do not find fresh cherries no sweat. Buy the canned ones. Will be fine. Not great but they'll do.

I will not give you another pie crust. I have already given you one and it is the only one you will ever need.. Here it is

The Stuffing is easy as pie... You will see in the ingredients that I have tapioca. If you do not have it just put the same amount of cornflour. Same thing... Just that tapioca makes the jell a lot clearer. So there is the secret.

Just make the damn pie!!!

Diffuculty: 1 of 3

Duration:40 mins prep and 60 mins baking

Serves:8

Ingredients

For the filling

700-900 g of cherries or sour cherries without the pips (net weight)

200 g of sugar for sour cherries and 120 for cherries.

1 tsp lemon juice

a pinch of nutmeg

2 pinches of salt

1 tblsp of cherry liquer

35g of tapioca flour or cornflour

For the pie

1-2 tsp sugar

an egg yolk beaten up with a tiny bit of water for brushing

For the dough

See the recipe here

Method

In a bowl mix the fruit with the rest of the ingredients for the filling.

Place half of the dough on a pie dish.

Put the filling inside and pop it in the fridge.

Cut circles from the rest of the dough and preheat the oven at 220 C.

Put the circles on the filling making sure they overlap.

Using a pastry brush put some of the egg yolk-water mixture on the dough.

Bake for 20 minutes, lower the heat at 190 and continue baking for a total one hour till the filling is bubbly.

10 minutes before the end sprinkle the sugar on the dough.. it will melt or adhere to the dough and make it even more crunchy.

Let cool before you cut in pieces..