Cherry Shortcrust Pie

In a saucepan, combine 350 g of frozen cherries, 120 g of sugar and 30 g of cornstarch. Cook over low heat, stirring, until thickened. Set aside to cool completely.

In a large bowl, sift 360 g of flour with 1 tsp of baking powder. Add 150 g of sugar and ½ tsp of salt and mix. In a separate bowl, whisk 2 eggs with 1 tsp of vanilla extract until combined.

Grate 220 g of very cold butter into the flour mixture and rub it in with your hands until it resembles crumbs. Add the egg mixture and mix with a spatula or your hands until the dough comes together.

Divide the dough into 2 parts — one larger and one smaller — and wrap both in plastic wrap. Place the smaller piece in the freezer and the larger one in the fridge for at least 2 hours.

Grease a baking dish. Press the larger piece of dough into the bottom and up the sides of the dish. Pour in the cooled cherry filling. Grate the frozen dough over the top and spread it evenly. Sprinkle with almond flakes, if desired.

Bake in a preheated oven at 180°C (350°F) for 35–40 minutes, until the top is golden brown. Let the pie cool completely before slicing.

And here it is — your homemade Cherry Pie with a golden top and a sweet cherry center. It smells amazing and tastes even better! 🍒✨