Swiss Sweet Cherry Pie – Kirschwähe

Crust:

1. Mix the flour and salt in the food processor. Add the cubed butter and process until the mixture resembles fine breadcrumbs. Add the water and knead shortly to obtain a soft, smooth dough.To make the crust with the hand, cut the butter cubes into the flour mixture. Slowly add the water and knead shortly to obtain a soft and smooth dough.
2. Refrigerate: Wrap the dough in cling film/plastic foil and refrigerate for one hour.
3. Preheat the oven to 220 degrees Celsius/ 430 degrees Fahrenheit. Lightly butter a pie or quiche form (ceramic) with a diameter of about 28 cm/ 11 inches and line it with baking paper. Leave a bit of the baking paper hanging over the baking dish's edges; this will help you to easily lift the baked sweet cherry pie out of the dish.
4. Roll the dough: Lightly flour the working surface and the rolling pin and roll the dough to a circle of about 33 cm/ 13 inches, which will be slightly larger than the baking dish.
5. Transfer: Carefully wrap the dough around the rolling pin, this will make it easier to transfer it to the baking dish. If it sticks to the working surface, take a long knife and gently run it under the dough to help it unstick.
6. Lightly press the dough into the prepared dish, making sure that the edges are regular all around and don't hang over the edge of the dish. Next, use a fork to poke the dough all over, stopping it from bulging out.

Filling:

1. Sprinkle the dough with the ground almonds. This will stop the fruit juices from soaking the dough too much and keeping it wet.
2. Stone the cherries, mix them with 2 tablespoons of sugar, and arrange them on top of the crust.
3. Topping: Whisk together the milk, cream, egg, remaining 2 tablespoons sugar, and cornstarch. Slowly pour the mixture over the fruit in the dish.
4. Bake the sweet cherry pie in the preheated oven for about 40 minutes or until the filling is set and the edges are golden brown. Let cool and set well before slicing.