Cherry Pie 

My favorite...A quick, tender, and delicious open-faced pie made with a buttery shortcrust pastry and a slightly tart cherry filling. No need to wait for cherry season — this recipe uses cherries from compote, making it perfect year-round. Despite the soft, juicy filling, the pie slices beautifully into neat portions 

Ingredients

• 175 g cold butter

• 1/2 cup sugar (125 g)

• 2 eggs

• 2 cups flour (250 g)

• 1 tsp baking powder

• 1 cup cherries (from compote)

• 5 tbsp cherry compote

• powdered sugar

Steps

1. Grate the butter into the flour (using a coarse grater)

2. Add baking powder

3. Whisk the eggs with sugar

4. Combine everything, form the dough, shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes

5. Set aside a small piece of dough for decoration

6. Roll out the larger portion and place it into a baking dish

7. Spread the cherries over the dough and pour the compote on top

8. Roll out the remaining dough, cut into strips, and decorate the pie

9. Bake at 180°C (350°F) for about 30 minutes

10. Once cooled, dust with powdered sugar