1/2 egg

1/4 teaspoon vinegar (such as apple vinegar)

20 ml water

175 grams  all purpose flour

1/4 teaspoon salt

1/2 teaspoon sugar

 

1 egg for egg wash

Rough sanding sugar

 

1.    In a food processor, mix together the flour, salt, sugar and butter for about 30 seconds.

2.    Mix together the egg, water & vinegar then add to the food processor and mix until the dough comes together.

3.   Remove the dough from the mixer and wrap in plastic wrap & keep in the refrigerator for at least 1 hour before using.

Note: increase recipe by ½ to have enough to make the cross hatch on top.

Filling:

2 ½ cans canned cherries (14.5 oz size)

70 grams sugar

30 grams tapioca starch

1 teaspoon vanilla or almond essence

1.    Roll out the dough to fit the pie pan and fit neatly into the pan. Put in the refrigerator until needed. With the leftover dough, cut slices to make the cross hatch and keep in the refrigerator also.

2.  Soak the cherries and sugar in a bowl for about 10 minutes then add the tapioca starch in portions and mix thoroughly with a spoon. Lastly, add the vanilla or almond essence.

3.    Pour mixture into large saucepan and heat on medium heat until just beginning to boil and thicken. Stir constantly so the starch doesn’t get lumpy. Turn off the heat and pour into a bowl to cool for about 15 minutes. Stir occasionally so the mixture doesn’t become lumpy.

4.   Pour the cherry mixture into the pie pan and arrange the cross hatch on the pie and brush with the egg wash. Sprinkle the dough portions of the pie with sanding sugar.

5.   Preheat oven to 180 C. and bake the pie for 40 – 50 minutes depending on your oven. Cover the top with foil if it browns too quickly.

6.  Cool completely before cutting the pie.