Cherry and Redcurrant Pie - Grapoila webshop

Ingredients

For the dough:

400 g wheat flour
4 tbsp sugar
1 tsp salt
340 g butter
3 tbsp vodka
5–7 tbsp ice-cold water

For the filling:

1 kg cherries
2 handfuls redcurrants
A few strawberries
150 g sugar
2 heaping tbsp sunflower seed flour
Juice of ½ lemon

Preparation

For the dough, mix the flour, 4 tablespoons of sugar, and the salt. Cube the butter and rub it into the flour until it resembles coarse crumbs. Once the larger butter chunks have broken down, add the vodka, followed by the cold water a couple of tablespoons at a time, just until the dough comes together. Wrap it in cling film and chill in the fridge for at least an hour, or overnight.

After resting, divide the dough in a 1/3 to 2/3 ratio. Roll out the larger portion on a generously floured surface or between two sheets of cling film. Transfer it into a pie tin — if it tears, don’t worry, you can patch it easily.

Wash and pit the fruit (feel free to use other seasonal fruits). Mix the cherries, redcurrants, and strawberries with the sugar, sunflower seed flour, and lemon juice, then pour the mixture over the pie crust.

Roll out the remaining dough, cut out decorative shapes, and place them on top of the fruit. If you like, sprinkle a bit of sugar over the cut-outs for extra crunch.

If you have leftover dough shapes, bake them on a parchment-lined tray next to the pie and serve them later as cookies with coffee.

Bake the pie at 180°C (top and bottom heat) for around 35 minutes. (The cookies will likely bake faster — keep an eye on them.)