- puff pastry - 1 piece
- oat flakes - 2/3 Cups (or 1/2 cup oatmeal (crust)
- flour - 1/2 cups (crust)
- sugar - 1/2 cup (crust)
- ground cinnamon - 1/4 teaspoons (crust)
- salt - 1/2 teaspoons (crust)
- almonds - 3/4 Glass (crust)
- melted butter - 6 Art. spoons (crust)
- sugar - 3/4 Glass (filling)
- cornstarch - 3 st. spoons (filling)
- salt - 1/4 Teaspoons (filling)
- fresh cherries without pits - 1 Kilogram (or 900 g of frozen cherries (filling)
1. To sort out the cherry and extract the bones, if you use a fresh cherry. Roll the puff pastry into a circle with a diameter of 30 cm and lay it in a pie shape with a diameter of 22-25 cm. Decoratively cut the edges and put in the refrigerator for 30 minutes or preheat the oven to 220 degrees, wrap the dough with foil and bake until lightly golden, about 30 minutes (to get a crispy lower crust). Reduce oven temperature to 190 degrees Celsius. 2. If you use oat flakes, grind them in a food processor before getting flour. Then add flour, sugar, cinnamon, salt and almonds. Stir the mixture in the food processor until the nuts are shredded. If you do not have a food processor, you can manually cut the nuts. Stir with melted butter in a bowl. 3. Make a cherry filling. In a large bowl, mix the cherries with sugar, starch and salt. Add more sugar if desired. Put the cherry filling in the pie crust. Sprinkle the almond mixture on top of the cherry. Bake for 1 hour and 10 minutes until the filling thickens and bubbles. Cool to room temperature before serving.
Servings: 8