Note that this particular sour cherry pie isn’t that sweet, therefore, it is great for kids. I would offer it from the age of 2, because of a possible egg white intolerance. My little one is a real gourmand. Even though she loves chocolate and ice cream, she hasn’t got a sweet tongue. I am surprised to observe how much of a sour taste she loves. And I cannot be happier about that.
Total Time: 1 hour 15 minutes
1 teaspoon of baking powder without phosphate, sifted
1 package of vanilla sugar
40g of caster superfine sugar
140g of butter, soft in cubes
1 whole egg
100g of ground hazelnuts
1 small jar of sour cherry marmalade
In a large bowl place flour with baking powder and sugars. Mix.
Stir in the butter and ⅔ of the egg (the rest of it leave for brushing). Start kneading a firm non sticking Dough. Wrap it into a cling foil and freeze for about 10 minutes.
Once The Dough has been chilled a bit, cut it in half and leave the other half in the freezer until further processing.
Roll the half out into a round shape, a bit larger than your pie tin (I used a round of 26cm). Mold it gently into a lightly greased pie tin, smoothen the edges with your finger tips and poke it a bit with some fork.
Put a generous layer of the marmalade on top and take out the rest of The Dough.
Knead the rest of The Dough for a bit more and add most of the hazelnuts (leave 1-2 tablespoons for the top of the pie). Continue until it has a smooth texture.
Next, roll it out between 2 sheets of cling foil and create a pastry lattice of strips or use cookie cutters to create different shapes. I used big hearts and lucky leaf. If you have some Dough left, create small balls and flatten them with your palm. No limits to imagination.
Brush with the remaining egg and sprinkle with hazelnuts and some caster sugar.
Bake in the oven for about 45 minutes until beautifully golden and baked through. Let it cool down a bit and slice into heaven.
Makes 10 serves.