2 cups of Familia Venturelli wheat flour;
1 cup of chilled butter in small pieces;
½ teaspoon of salt;
2 teaspoons of white vinegar;
2 teaspoons of ice water;
⅔ cup granulated sugar;
3 tablespoons of corn starch;
Zest of 1 lemon, plus the juice of half of it;
4 cups of fresh, ginned cherries;
Method of preparation
Mix flour and salt, and add the butter. Knead with your fingertips until it becomes a flour. Add water, egg and vinegar, knead lightly, divide into two balls and refrigerate for 20 minutes.
Open a half with the roller and line the bottom and sides of a 22cm diameter cake pan. Reserve in the refrigerator for about 10 minutes.
Filling: Mix the sugar, starch, zest and lemon juice.
Place the cherries in a medium bowl and add the mixture, stirring gently until the cherries are covered. Remove the pan with the dough from the refrigerator, fill with the cherries and cover with the braid:
Open the other half of the dough and cut slices 2 cm wide and long enough to cross the pie from side to side. There will be 10 strips: 5 each way. First put 5 in the same direction and then go braiding the others, one at a time – now from below, now from above.
Tighten well on the sides. Place in a preheated oven at 200 degrees for 20 minutes. Lower the oven to 180 degrees and continue baking for another 40 minutes, until the filling bubbles and the dough is very golden. If necessary, cover the edges with aluminum foil, during the oven time, if it browns too quickly.
Allow to cool for 1 hour. Serve warm or at room temperature.