Cherry pie...

Ingredients
Stuffing
800g pitted cherries
80g sugar
2-tablespoon flour
1 egg yolk
1 egg white
some sugar for sprinkle
Dough
250g flour
185g butter in pieces
50g sugar
50g water

Preparation
Dough
Step1
Whisk the butter and the flour in the mixer until the mixture is homogeneous.

Step2
Add sugar and water and continue to whisk until the dough is ready.

Step3
Conjure up the dough into a ball and put in a cellophane bag in the refrigerator for 30 minutes.

Stuffing
Step1
Whisk into a bowl the pitted cherries, the sugar and the flour.

Assembly

Step1
Preheat the oven to 210°C.

Step2
Take the dough from the refrigerator. On lightly floured surface, flatten the dough. Roll from center to edges into a sheet thickness of 3mm.

Step3
Transfer pastry into a 20cm well buttered pie dish. Cover to pastry-line pie dish and cut the dough which remained. Conjure up the remained dough into a ball and flatten it again into a sheet.

Step4
Whisk the egg yolk with one tablespoon water and spread with a brush over the dough. Put the stuffing into the pie dish.

Step5
Lay the remained dough sheet on top.

Step6
Whisk the egg white and spread with a brush the dough. Sprinkle some sugar on top.

Step7
Bake in 210°C for 15 minutes and then bake in 190°C for 25 minutes.