Hollandse Kersentaart

Description
This is a Dutch Cherry Pie, made with puff pastry and large, sour cherries, which are called "Morellen" in The Netherlands.

Ingredients

 * 450gr deep frozen puff pastry and some flour to roll

For the filling:
 * 500 gr large sour cherries
 * 1/8 liter cherry juice
 * 1 tblsp. cornflour
 * 1/2 liter double cream
 * 50gr sugar

For the garnish:
 * 100gr icing sugar
 * 2 tblsp. gooseberry jelly
 * 2 tblsp. hot water

Directions
Defrost the puff pastry as indicated on the package. Roll it out on a surface dusted with the flour to a thickness of approximately 3mm. Put the pie tin on top and cut out 1 cm extending beyond the bottom of the pie tin. Put this on a baking sheet and bake in the middle of a pre-heated oven. Bake for about 10 minutes at 200C.

Remove this base from the oven and bake 2 more in this manner.

Wash and drain the cherries. Cook the cherries with the cherry juice. Bind the cornflour with a little cold water and add to the cherries. After 2 minutes, take off the fire and cool until luke warm.

Whip the double cream with sugar in a bowl until stiff.

Spread the cherries over one of the pie bases and put the next one on top. Spread the whipped cream over the second base and smooth over.

Mix icing sugar with gooseberry jelly and hot water. Spread over the third base and leave to dry. Put on top of the pie and garnish with whipped cream and cherries.

Keep in the fridge until ready to serve.