How to make
For pie you can use frozen fruit, but defrosted in advance. You can also use apricots, cherries or fruit jam, but then the sugar can be reduced in that case.
Beat the soft butter with the sugar and vanilla, until white mixture is obtained. Add the egg and flour. In the beginning, work with a mixer and then shape the dough into a ball with your hands. Wrap in fresh foil and refrigerate it for 1 hour.
The raw and peeled fruit are boiled on the stove with the almond essence and cherries. Mix the sugar and starch and add it to the fruit. Stir on the stove, until the sauce thickens. Cool it.
Divide the dough into two equal parts.
Cut a circle out of baking paper larger than the diameter of the baking pan. Sprinkle with a little flour and roll out the first ball of dough. The dough must be larger than the baking pan to make a boarder. The butter crust is transferred into the baking pan along with the paper, by turning it over and removing the paper. Pierce it with a fork.
Pour the cooled cherries and distribute them evenly.
Roll out the other dough in the same way and cover the fruit. Before covering it with the dough, cut out small circles, so that when baking it can evaporate well. The edges are stuck together.
Spread it lightly with a beaten egg whites and sprinkle it lightly with granulated sugar. Bake at 360°F (180°C) for about 25-30 minutes.
