For ➑crust:
125 g flour
125 g butter
10 cl ice water
filling:
75 cl pitted sour cherries
25 cl water
250 g sugar
4 tbs cornstarch
¼ ts salt
Mix flour and butter with fork. Add ice water. Mix with your hands. When blended, roll into ball and refrigerate overnight. To roll out: flour both rolling pin and flat surface, split ball in two, roll out ½ to fit a 32 cm pan and ½ for lattice.
Strain cherries (yields 50 cl juice). Taste for sweetness, more/less sugar may be needed.
Add 25 cl water to make 75 cl juice.
Dissolve cornstarch in 25 cl juice, stir with whip.
Combine 50 cl of juice, 200 g of sugar, add a pinch of salt, and bring to a boil.
Add cornstarch mix, cook until clear, about 5 m. Remove from heat, stir in rest of sugar (blend thoroughly). Pour mixture over cherries, fold with wooden spoon, cool (stir mix while cooling to prevent scum from forming on top).
Pour mix in pie shell. Top completed pie with lattice crust.
Bake at 220°C for 35-40 m.
Serve with a mug of strong black coffee.
Cherry pie was the recurring comfort food in David Lynch's cult television series Twin Peaks' cafe.
