Cherry Pite

Dough:
500 g flour
250 g unsalted butter
50 g lard
200 g sugar
1 bag of vanilla sugar ( 14 g)
1 bag of baking powder ( 9 g)
2 egg yolks
150 g sour cream
2 pinches of salt

Filling:
1 kg frozen sour cherry ( you need to defrost it)
300 ml cherry liquid or water
10 tablespoons of sugar
1/2 teaspoon of cinnamon
1 bag of cherry pudding powder or vanilla

 

Mix the pudding powder with sugar, cinnamon and water. Cook it on low heat until it thickens, stir cherries in, let it cool down.

 

Mix the flour and the room temperature butter by hand. The mixture will be quite crumbly. Add the egg yolks, sugar, salt, vanilla sugar, baking powder and sour cream. Knead thoroughly, you should get a soft dough. Divide the dough into 2 balls, cover, and let it rest for 45- 60 minutes in the fridge. On a floured surface roll out one part of the dough to the size of the buttered, floured baking pan ( 9 x 13 inch) then place it in. Place the cherries on to the dough, arrange them evenly. Roll out the top crust and place it over the cherries, sealing the edges and making slits. Brush with egg and prick to allow vapor to escape. Bake it in a 360 F preheated oven until it turns light golden brown, approximately 40 minutes. Let it cool in the baking dish, slice and serve with some icing sugar on top.