Pitting night dark cherries from Tirol, listening to sweet music and dancing in my kitchen with violet fingers (and of course, finding some overlooked cherry stones in the pie to spit them as far as you can)
Pitted Cherry Pie
Dough (Pâte à brisée)
250 g flour
125g cold butter
1 teaspoon sugar
1 teaspon salt
some drops cold water
500g dark cherries
3 tablespoons sugar plus 1 for sparkling
2 tablespoons cornstarch
Mix the flour, sugar and salt on your surface. Add the butter, cut into pieces and "sabler" (that means rub it together with your fingers, until the flour turns yellow and resembles coarse meal).
Now add the egg, kneed it in and and add some water if needed (only a teaspoon at a time). Wrap dough in plastic, pat into a disk and refrigerate for at least 1 hour or up to 3 days.
Pit the cherries and mix them with huckleberries, 3 tablespoons sugar and starch in a big bowl.
Roll out the dough on a floured surface. Drape it over the buttered pie plate. Gently use your fingers to press it in. Cut the edges with scissors to get a nice rim.
Use the trimmings to cut out the some dots (you can use an empty bottle cap for that).
Fill the cherry mixture in the pie shell, place the dots on it, sprinkle with sugar and refrigerate again for 30 Minutes.
Bake until golden brown for about 50 minutes at 180°C.