Ingredients for the sweet pastry dough (makes 2×16 cm round pies or 1×28 cm.round pie):
370 grams (13 oz) flour
90 grams (3 oz) powder sugar
1/2 tea spoon salt
180 grams (6,5 oz) butter
2 large egg yolks
6 table spoons (25 ml.) cold water
Ingredients for the filling:
1 kg. (2 pounds) cherries, cleaned and pitted
1 tea spoon vanilla extract
Juice from half lemon
200 grams (7 oz) sugar
2 table spoons (30 grams) cornstarch
1 1/2 table spoons (20 grams) flour
1 table spoon cherry liquor (Optional)
To make the dough:
Combine flour, sugar and salt in a large bowl. Add the soften butter (chopped into small pieces) and start mixing with your fingers (or pulse briefly in a food processor if you prefer) until coarse crumbs form (butter pieces should be about the size of a pea). Add the egg yolk and quickly knead until the dough comes together. If dough is too dry and doesn’t come together add one or two table spoons of water or milk, one by one, until dough is wet enough to form a ball, but not too sticky. Do NOT overwork the dough, just pulse a few times and then shape it using your hands. Divide dough into two parts – 1/3rd (to use to cover the pie) and 2/3rd (to use for the bottom of the pie) and put int he fridge for 30 minutes.
To make the cherry filling:
Add cherries In a large bowl. Add the lemon juice and vanilla extract (add the cherry liquor).
In a small bowl combine sugar, cornstarch, flour and a pinch of salt. Mix well.
Add the flour sugar mixture to the cherries and mix gently to coat all cherries. Set aside until you roll out the dough.
Assemble the pie:
Preheat your oven to 180 C fan-forced (350F, fan-forced).
After the dough has chilled, remove 2/3rd part of the dough from the fridge and place it on a lightly floured surface. Roll the the pastry dough into a circle. Roll the pastry into a larger circle than the bottom of your baking dish, enough to cover the sides of the dish. Transfer to your pie pan. Trim the excess pastry, but leave 2 inch border which will overlap the top of the pie. Cover with plastic wrap and refrigerate the pastry for 15 minutes to firm up again.
Meanwhile, remove the second round of pastry dough (1/3rd) and roll into a circle over a floured wooden board. Using a knife, cut the circle into 3/4 inch wide strips. Cover in plastic wrap and put back in the fridge.
Once the dough has chilled again, pour filling to your dough-lined dish. Arrange the pastry strips on top of the filling, forming a lattice. Trim the excess dough from strips. Fold the bottom dough border up and over the ends of the strips. Brush the pie with milk. Cover the edges of the pie with aluminum foil and bake in your preheated oven for 40 minutes.
About 10-15 before you remove pie from the oven, take off the aluminum foil and put back in the oven to brown the edges.
Set aside to cool off completely before slicing it.