Lattice cherry pie

ingrediencie

Cesto

500 g plain flour extra special 150 g caster sugar 180 ml sour cream 200 g palmarin 1 pinch salt 2 pcs of goldfish 1 packet of baking powder breadcrumbs to sprinkle on the dough

Filling

700 g fresh pitted cherries 5 tbsp granulated sugar 2 packets Golden cob 1 pk lemon (juice) 80 g chocolate

Finishing

powdered sugar for sprinkling

progress

A delicious cake that will please even the most demanding, full of cherries and chocolate.

1.

Pastry ingredients.

2.

Raw ingredients for the filling.

3.

Sieve flour into a bowl add sugar, a pinch of salt, baking powder, cold butter cut into small pieces, egg yolks, sour cream make a smooth dough which you put into a microtene bag put in the fridge to harden.

4.

Filling: Put freshly washed, pitted cherries in a bowl add sugar, lemon juice chocolate broken into smaller pieces. Boil until softened not long about 15 minutes. In a little water, 1,5dcl stir the golden cobs add and cook a thick filling. Let it cool a little.

5.

Transfer the dough onto a floured work surface and divide into two parts, a larger and a smaller one, see photo. Grease the smaller 35×25 baking tray with butter, roll out the larger part of the dough with a rolling pin and transfer it to the tray, grease the smaller 25x37cm tray with butter.

6.

Roll out the larger part of the dough with a rolling pin and transfer it to the baking sheet. Pull up the sides so that the filling does not overflow. Prick with a fork and sprinkle with breadcrumbs, see photo.Then spread the filling evenly.

7.

Roll out the smaller part of the dough and cut into equal grids and place on top of the filling, as desired.

8.

Preheat the oven to 180 degrees bake for 30-35minutes until golden. After baking, let cool sprinkle, powdered sugar. Enjoy.