- flour - 2 1/4 Cups
- salted chilled butter - 240 Grams
- water - 1/4 Glass
- apricots - 6 pieces (stuffing :)
- sweet cherries - 500 Grams
- sweet basil - 1 st. a spoon
- honey - 1/4 cup
- starch - 1 st. a spoon
- corn syrup - 1/4 Glass
- water - 1 st. a spoon
1. Prepare the dough for the pie. On the work surface, pour out the flour and add the thinly sliced butter. Stir the fingers until the mixture looks like a large crumb. Add water, about 1 tablespoon to begin with, and mix until homogeneous. 2. Form a disc from the test, wrap in a plastic wrap and put in the refrigerator for 30 minutes. 3. At this time, prepare the fruit filling. Remove the bones from the sweet cherry. Cut the apricots in half and remove the bones. Cut each half of the apricot in half and chop the sweet cherry into thin slices. Mix the fruits together in a large bowl along with basil, honey and starch. Leave to stand for 10 minutes. 4. Preheat oven to 175 degrees with stand in the middle. Roll out the dough on the working surface in a circle with a diameter of 25 cm and a thickness of about 3 mm. To do this, cover the dough with a pie shape and trim the edges. Put the dough on a baking sheet lined with parchment paper or a silicone baking mat. Put on the dough stuffing from apricots and cherries, spread all over the surface, leaving the edges of the border 5 cm. 5. Turn the edges of the dough around. Lubricate the surface with egg, sprinkle with sugar and bake for about 30 minutes. Mix corn syrup and water, grease the dough and bake for 2 more minutes. Allow to cool completely, cut into slices and serve.
Servings: 8