-
1
To prepare the pie crust, combine the flour in a bowl with the raw sugar and the butter, use the tips of your fingers to mix the ingredients into an oatmeal-like consistency.
-
2
Add the grated Tonka bean and the egg yolks and continue kneading quickly, if necessary add some ice water.
-
3
Shape the dough into a ball, cover it in plastic wrap and refrigerate it for at least 30 minutes.
-
4
To prepare the filling, in the meantime, wash the pitted cherries.
-
5
Place them in a deep pan with the sugar and lemon and cook on moderate heat, covered.
-
6
Add the port wine and continue cooking for approximately 30 minutes, or until similar to jam in consistency.
-
7
Turn off the heat and let the mixture cool slightly.
-
8
To complete the pie, divide the dough into two parts, one larger than the other, and roll out the dough to two sheets for the pie crust.
-
9
Butter and flour a pie plate.
-
10
Line the pie plate with the larger sheet first and then add the cherry filling.
-
11
Cover the pie with the smaller sheet of dough and seal the edges closed.
-
12
Make a few incision in the pie crust for the steam, sprinkle with some raw sugar and add a few pieces of butter.
-
13
Bake at 180C for approximately 35 to 40 minutes.
-
14
Remove the pie from the oven and cool.
