Cherry pie

Summer days in Switzerland can be very unpredictable. One day you’re sweating buckets and next, you’re pulling out sweaters from storage. What’s consistent though is the produce this time of year. Gorgeous summer berries top my list of summer favorites (that and splash fountains). We have started buying a kilo of cherries each time we make a supermarket trip. So of course, this cherry pie had to happen. It helps if you have ready-made sweet shortcrust pastry on hand. This pie is a breeze to make, even if there’s a baby running around eating stuff off the floor and you are unable to concentrate on cooking for more than five seconds at a stretch. Just sayin’

Cherry pie #homemade #instagood #instalike #summer #picoftheday #bakers

A post shared by Shinta Simon (@voteforfishcurryrice) on

Cherry Pie:

Pitted cherries 300 grams
Sugar 3/4 cup
All purpose flour 2 teaspoons
Juice and zest of 1 lime
Ready-made shortcrust pastry (2 sheets)

For the filling, mix the cherries with the sugar, flour and juice and lemon zest and keep aside for 10 minutes. Line a deep pie dish with baking paper and place one pastry sheet inside.
Fill it with the filling, and cover with the second pastry sheet.
Make grooves (in any shape you want) on the second sheet and place over the filling.
Press the two pastry crusts together.
Bake at 200C for 30 minutes, till the crust is golden brown.

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