Sour cherry pie

Finely rub the cold butter cubes with the flour. Dissolve the salt in the water, add the liquid to the flour-butter mixture and mix as briefly as possible into a homogeneous dough. Press the dough flat and wrap well in plastic. Allow to chill completely at 5°C before further processing.

Storage: When well wrapped, the dough can be stored in the freezer for several weeks without any problems.

Gradually add the milk to the almond mixture and stir until smooth, until a creamy filling is obtained.

Mix sugar and corn starch dry. Whisk smooth with the cherry juice and bring to a boil while stirring constantly. Stir in the lemon juice and finally add the drained sour cherries. Allow the filling to cool completely before further processing.

Prepare the molds. Roll out the pie dough to approx. 2.2 mm thickness. Before further processing, allow to rest in the refrigerator at 5°C.

Cut out rounds of Ø 13.5 cm and line greased aluminium molds (bottom Ø 80 mm / top Ø 100 mm / height 25 mm) with them. The dough edge may slightly overhang.

For the pastry lids, cut out rounds of Ø 11.5 cm and decoratively score each with a small stamp. Store chilled at 5°C until use.

Pipe approx. 25 g almond filling into each prepared mold. Then add 80 g of the cooled sour cherry filling.

Place the prepared pastry lids on top and press the edges firmly so that base and lid are tightly sealed. Brush the surface thinly with egg wash.

Bake the pies preferably in a mild convection oven with the vent open until the pastry shows light browning. After baking, unmold the pies immediately and allow to cool completely.

Lightly dust the cooled pies with icing sugar.