Cherry Pie

Yesterday, I have discovered the first local cherries of the season in a small wooden stand and though these are not yet the real juicy and huge cherries, but still, I had to buy a basket. I must confess, that I nearly never bake any dessert with cherries, simply because no matter if I buy 1 or 5 kilogramms, it is always all eaten within a very short time. Chilled cherries are simply irrisistible on a hot summer day. Who wants to stand on such a day in the warm kitchen? Not me. However, now the weather is far from being hot, can not even say that it is warm, and these cherries are also not yet those juicy cherries, so I decided to bake something.


Not so long ago, I have checked out my cookbooks, and found out, that I have a couple of books, that I have never tried a recipe from. I discovered this pie in a book of Gordon Ramsay, and I thought why not, I am going to bake that, after all it's been such a long time that I have cooked, or even baked something out of a cookbook. So in kind of nostalgic mood I sat down and started to pit the cherries. It is a fact, that a huge scoop of vanilla ice cream was definitely missing to be served with the pie, so I am going to bake this pie again, at least as long as the real cherries are not available.


Ingredients:
125 g butter, room temperature
90 sugar
1 egg
250 g flour
1-3 tablespoons cold water, if necessary
1 egg for glazing
1000 g cherry, pitted
100 g vanilla sugar
3 taplespoons cornstarch
25 g butter

Whiz butter and sugar until well combined, whiz in the egg, then add the flour and knead a dough. Let it rest for half an hour in the fridge. Preheat the oven to 200°C. Roll out 2/3 of the dough and line a 23 cm deep pie dish, then chill for another 20 minutes. For the filling toss the cherries with the sugar and the cornstarch. Pour cherries onto the pie bottom, dot butter over the filling, then cover it with the remaining pastry: simply roll out the rest of the dough and cut in stripes. Brush with egg glaze bake for 10 minutes. Then reduce the temperature to 160°C and bake for another 30-40 minutes.