Cherry Pie

Ingredients

• 700 grams pitted cherries
• 3 tablespoons cornflour
• 3 tablespoons sugar
• 1 tablespoon lemon juice
• lemon peel zest
• 1 teaspoon vanilla extract
• pinch salt
• 500 grams flour
• 200 grams powdered sugar
• 350 grams cold butter
• 2 eggs

Preparation

In a bowl, mix the cherries, sugar, cornflour, vanilla extract, lemon zest and lemon juice, and set aside.
In a mixer, mix the flour, powdered sugar and butter until a crumbly mixture forms.
Add the eggs, one at a time while kneading, until you get a smooth, non-sticky dough.
Divide the dough in two, wrap in cling film and refrigerate for two hours.
Roll out one part of the dough on floured parchment paper,
flour a lattice cutter (picture below), place the rolled dough on it, and roll to create a lattice.
Transfer to the freezer to firm up, so it is easy to transfer over the pie.
If you don't have a lattice cutter, cut strips and keep them in the fridge.
Gather the leftover dough from making the lattice together with the second part of the dough,
and roll out to the size of the baking pan plus sides to form the pie bottom.
Place the rolled dough in the baking pan,
prick the dough with a fork so the bottom does not puff up during baking,
and put in the freezer for 10 minutes, which prevents the pie's sides from collapsing during baking.
Take the pan out of the freezer and straight into the oven to bake for 15 minutes at 170 degrees.
Fill the pie bottom with the cherries.
Brush the pie lattice or dough strips with egg beaten with a little water.
Place the pie lattice, or weave two layers of dough strips, and place over the cherries.
Pinch the edges of the lattice to the pie bottom, and brush the edges with egg.
Bake at 170 degrees for about half an hour, until the pastry is golden.