Cherry pie

1.

Wash the cherries, drain them well, remove the stems and stone them. Mix the cherries, 200 g sugar, cinnamon stick and lemon peel in a large saucepan and let steep for about 10 minutes. Bring the cherries to the boil, stirring occasionally, and simmer for about 1 minute. Pour the cherries on a sieve, collect the juice. Remove the cinnamon and lemon peel. Let everything cool down

2.

Flour, 100 g sugar, egg, butter in small pieces and salt in a mixing bowl first with the dough hook of the hand mixer, then briefly with your hands together Knead the smooth shortcrust pastry. Wrap in foil and refrigerate for about 30 minutes.

3.

Grease a springform pan, dust with flour and remove the edge of the pan. Roll out almost half of the dough thinly on the mold base. Cut off the excess dough. Put the edge back around the bottom. Roll out the remaining dough on a floured work surface into an oblong rectangle and cut into two 5–6 cm wide and 39–40 cm long strips. Roll up the strips and press them on the edge of the mold and the base. Prick the dough base several times with a fork and line the form with baking paper. Pour dry peas. Floor inPreheated oven, lower rail (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) Pre-bake for 15–20 minutes

4.

Measure out 650 ml of cherry juice . Boil 500 ml of juice in a saucepan. Mix 150 ml juice, custard powder and 2 tablespoons sugar. Remove the hot cherry juice from the stove, stir in the pudding powder and place back on the hot stove. Bring to the boil and simmer for about 1 minute while stirring. Remove the pan from the heat, fold in the cherries. Let the compote cool for approx. 10 minutes

5.

Remove the dry peas and baking paper from the mold. Sprinkle the bottom with breadcrumbs. Put the compote in the mold and spread it on. Place back in the hot oven and bake for another 10 minutes at the same temperature. Turn the oven down (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) and finish baking in approx. 20 minutes

6.

Cake in the pan Let cool on a wire rack. After 20-30 minutes, carefully remove from the edge of the mold with a knife. Whip the cream and vanilla sugar until stiff, pour in the cream setting at the end. Put the cream in a piping bag with a large perforated nozzle (approx. 13 mm Ø). Lift the cake onto a cake plate and sprinkle thick, round dots of cream onto the cherries. Chill until ready to serve. Decorate with cherries if you like

7.

Waiting time approx. 3 3/4 hours