Cherry pie

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Ingredients

• 600 g frozen cherries 🍒

For pie crust

• 1½ cup of cake flour
• 125 g margarine
• 4 tbsp sugar
• a bag of vanilla sugar (approximately 8 g)
• 3 medium-sized egg yolks
• a pinch of salt

The dough should have the consistency of a Play-Doh. It should not be sticky or wet or too crumbly. Feel free to add a bit more or less flour to achieve needed consistency.

For frosting

• 6 tbsp white sugar
• 3 medium-sized egg whites

Plus you'll need a pie mold that is circa 30 cm in diameter.

Directions

Mix pie crust Ingredients together and knead until they incorporate and you get a Play-Doh like consistency.

First, make the crust. Take a pie dish that's at least 20 cm in diameter, preferably one with a removable bottom. Spread the dough evenly and put it in a preheated oven on 180 °C for approximately 25 to 30 minutes or until it turns slightly golden brown. Take it out of the oven when ready.

In the meantime, prepare the frosting. Start by whipping up the egg whites with an electric mixer and slowly add sugar. Make sure that no other substance gets into the mixture or the egg whites might have problems hardening! Maybe even brush your bowl with alcohol or vinegar beforehand to remove any fat. Stop when the stiff peaks form.

Take the pie crust and put cherries on it. Important: Make sure to unfreeze and let them sit in a strainer beforehand as otherwise the juice will make the dough soggy and ruin the pie.

Spread the frosting on top of cherries evenly; make sure it doesn't touch the sides of the pie mold or the frosting will break when removing the sides of the pie mold.

Put the pie back into the preheated oven on 180 °C for another 10 minutes of baking or until you see the peaks of frosting turning caramel. Remove from the oven and wait for the pie to cool.

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