Cherry Pie with Lattice Crust

Crisp, browned pastry closing inside juicy cherries in syrup. Intense buttery crust in lattice above the fruit, greased with egg wash & sprinkled with brown sugar for a more crunchy texture and delicious taste.
The cherries, the first summer fruits, crunchy with firm flesh and very tasty according to their variety. The Black Cherry variety is one of the most delicious and with maturation middle to the end of June. Choose tight, ripe cherries and make this tart. Served with a ball of vanilla ice cream.
Yours!

work: 20′

time: 1h:00′

easy:

Ingredients (4 servings) 1 sheet puff pastry 500g (1.1 lbs) ripe cherries, sweet 1 apple ½ lime juice and zest 1 tbsp semolina 1 tbsp cornflour 2 tbsp brown sugar 40g (1.4 oz) butter 1 egg yolk for brushing	Wash the cherries, remove the stems and the with the special tool remove the pips. If we want to keep aside and utilize creating liqueur. Wash the apple and remove the seeds, not peeled.	In a large bowl add the apple cut into small pieces and the cherries. Sprinkle with lime juice and sprinkle with zest, corn flour, semolina and half tablespoon brown sugar. Mix well and set aside for a while.
On the workbench spread the puff pastry sheet with a rolling pin to widen slightly. Lift wrapped around the rolling pin and place in a tart pan Ø20cm (Ø7.9 in). Lay it well on the base and sides. With a fork, pierce the base at various points. Cut from the edges whatever is excess.	In the tart pan pour the contents of the bowl with fruit. Lay them well. Cut the butter pieces and place them scattered touching up the fruit.	With as much dough leftover cut strips and place over fruit horizontally and vertically. Turn, winding and twisting, the edges of the pastry up the strips, creating a cornice. Dissolve the yolk with a little water and brush the pastry. Sprinkle with remaining sugar. Bake in preheated oven at 180°C (356°F, Gas:4.2) for 35'-40' or until golden.

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Author Zambia G. Sifaki