French cherry pie

Time: more than 1 hour
Category: Pastries
Complexity: medium


for a baking pan Ø20 cm 

125 g flour
35 g brown sugar
1 pinch of salt
75 g butter
20 g egg

175 g cherries, stoned
125 g butter
125 g sugar
170 g egg
100 g flour
75 g almond flour
1 tsp baking powder
1 pinch of salt

45 g brown sugar
45 g butter
60 g flour

powdered sugar


Finely crumble flour with sugar, salt and cold butter cubes. Add egg and knead quickly to a dough. Roll out thinly between two layers of baking paper and let it rest in the fridge for at least 1 hour. Then put in a baking pan. Put back into the fridge to get cold again, prick several times with the fork and bake at 180 degrees for 15 minutes.

Mix warm butter with sugar, add the eggs (room temperature) gradually and mix. Add the flour, almond flour, baking powder and pinch of salt and mix. Pour on the shortcrust pastry, sprinkle the cherries (press lightly) and bake for 15 minutes.

Mix sugar with cold butter cubes and flour to the crumbs and chill in the refrigerator. Spread over the cookie dough and bake for another 25-30 minutes. Sprinkle with powdered sugar.