Sour Cherry Pie

Preparation

1. 1

   Beat the eggs briefly, then slowly pour in the oil, beating all the time.

   egg sunflower oil
   

   

   
2. 2

   Wash the cherries and remove the stones.

   sour cherry
   
3. 3

   Add the semolina and mix well.

   semolina

   Tip: We used cocoa semolina, because we think sour cherries and cocoa go wonderfully together. In essence it makes no difference whether you use that or plain semolina.

   

   
4. 4

   Cut the phyllo sheets to the size of the baking tin, count them and divide them into two equal piles. Divide the trimmings into two equal parts as well.

   phyllo dough
   
5. 5

   Grease the tin with oil.

   sunflower oil
   
6. 6

   Lay in one sheet and brush it with 1–2 tablespoons of the egg and oil mixture.

   phyllo dough egg sunflower oil
   

   

   
7. 7

   Cover with a second sheet. Repeat until you have used half of the first pile.

   phyllo dough
   
8. 8

   Dip the trimmings left from cutting the sheets to size in the egg and oil mixture and arrange them so they cover the bottom of the tin.

   phyllo dough egg sunflower oil

   Tip: You should use half of the trimmings at this point.

   
9. 9

   Cover the layer of crumpled pieces with one sheet, brush it with the egg and oil mixture, cover with another sheet… Repeat until you have used the rest of the first pile.

   phyllo dough egg sunflower oil
   
10. 10

    If the surface is very uneven, feel free to level it a little with your hands.

    Tip: Don't press hard; the pie is better a little airy.

    
11. 11

    Tip the cherries over the pastry and spread them out nicely.

    phyllo dough sour cherry
    
12. 12

    Cover the cherry layer with one sheet, brush it with the egg and oil mixture, cover with another sheet… Repeat until you have used half of the second pile.

    phyllo dough sour cherry egg sunflower oil
    
13. 13

    Dip the remaining trimmings in the egg and oil mixture and arrange them so they cover the whole surface of the tin.

    phyllo dough egg sunflower oil
    
14. 14

    Again cover the layer of crumpled pieces with one sheet, brush it with the mixture, cover with another sheet… Repeat until you have used the rest of the second pile.

    phyllo dough egg sunflower oil
    
15. 15

    Once more, if necessary, level the surface a little with your hands.

    
16. 16

    Cut the pie into squares and brush with the egg and oil mixture. Bake for about ten minutes in an oven heated to 200°C, then lower the temperature to 180°C and bake for another 25–30 minutes.

    egg sunflower oil

    Tip: If you run short of the egg and oil mixture, you can brush the pie with oil alone. Still, try to portion the mixture so that it lasts the whole way (otherwise the bottom of the pie may turn out soggy and the top dry).