- puff pastry - - To taste
- cherries - 6 Cups
- sugar - 3/4 - 1 cup
- cornstarch - 1/4 cup
- lemon juice - 1/2 Pieces
- salt - 1-2 Pinch
- thick cream - 2 Art. spoons
- Glaze: powdered sugar - 1 glass
- milk or water - 1-2 Art. spoons
1. Dough for pie is divided into 2 parts, roll each in a thick rectangle, wrap in plastic wrap and put in the refrigerator for at least 1 hour. Preheat the oven to 190 degrees. Clear the cherry from the bones. In a large bowl, combine the cherries, sugar, starch, lemon juice and salt. Set aside. 2. On a lightly floured surface, roll one portion of the dough into a rectangle measuring 30x45 cm. Do this quickly to keep the dough cold. You can in the process put in the freezer for a couple of minutes, if it softens too quickly. Use extra flour if the dough sticks to the surface. Put one rectangle of dough on the baking tray. Pour cherry filling and set aside. On a lightly floured surface, roll out the remaining dough into a rectangle measuring 27X40 cm. Lay it over top of the filling and gently seal the edges together with the bottom layer of the dough. 3. To fork the whole surface of the dough. Lubricate the dough with cream or a mixture of eggs and water. Bake until a crust of golden dough, until the filling begins to boil, from 40 to 55 minutes. Put on the grate and allow to cool for about 45 minutes. 4. In a bowl, mix the powdered sugar and milk (or water). Drizzle the top of the cooled pie. Cut the cake into slices and serve warm or at room temperature.
Servings: 10