Cherry pie with rhubarb

1. 

all-purpose flour / plain flour 12.25 oz (350 g) • egg yolk 3 pcs • unsalted butter 5.25 oz (150 g) • powdered sugar 2 oz (60 g) • salt 0.25 tsp

Knead the dough from flour, butter, eggs, sugar and a pinch of salt.

2. 

Put the dough in the refrigerator for half an hour.

3. 

unsalted butter 0.5 oz (15 g)

Grease the baking sheet with butter.

4. 

cherries

Wash the cherries and remove the stones.

5. 

rhubarb 8.75 oz (250 g)

Peel off the upper fibers from the rhubarb and cut it into small pieces. Add to the cherries.

6. 

powdered sugar 4 tbsp

Add sugar to the fruit and mix.

7. 

water 1.1 cup (250 ml) • potato starch 3 tbsp

Mix the starch in cold water and add to the fruit.

8. 

Take the dough out of the refrigerator, roll out into the approximate shape of a baking sheet. Place on a baking sheet and spread to the edges to such a height that the filling does not overflow. Pour the fruit mixture onto the dough and spread evenly over the entire surface.

9. 

Bake for 40 minutes at 180 °C.