1 package of puff pastry, pure butter (230 g)
1 tablespoon corn starch
1 tablespoon ground almonds
2 tablespoons sugar
1 kg of cherries
Line a fluted pie dish with the puff pastry. Leave the edge of the dough waving freely.
Wash the cherries and pit them, if you want. The latter is not necessary because when roasted without being pitted, the cherries are even more fragrant (let me remind you that the magical spice “mahleb” comes from the pits of a special variety of cherries). However, warn your table-companions of the presence of the pits.
In a bowl, mix the corn starch, almond powder and sugar. Spread this mixture over the pastry case and arrange the cherries over. Sprinkle the fruit with 1-2 tablespoons of sugar.
Bake the cherry pie in the oven at 180°C until golden brown. Cool completely, before cutting and serving.