Sour Cream and Cherry Pie/Crumble

Ingredients:


For the base: (MAKES 2!!!)
200gr Butter
310 gr Plain Flour
115g Sugar
100gr dark chocolate (grated)
2 egg yolks


-  This makes 2 big bases, handy if you want to freeze one (up to 3 months) or use as a topper etc.
I darne't change the proportions incase the result gets degraded


1) To make the dough, put all the ingredients in a bowl, except the egg yolks, cut into the mix until it resembles breadcrumbs.


2) Add the yolks and 2 tablespoons of water and mix until the dough forms (Don't over process)
Chill the dough for at least 20 mins (preferably overnight)




For the filling:


2 cups pitted sour cherries
3/4 cup sugar
2 table spoon flour
1 cup sour cream
1 egg, well beaten
1/2 tea spoon vanilla
1/8 tea spoon salt
1 teaspoon citric acid if you have it - gives some punch to the flavour


For the crumble topping:
1 tea spoon cinnamon
3/4 cup flour
1/2 cup sugar
1/3 cup butter


1) Mix sugar, 2 tablespoons flour, sour cream, egg, vanilla, and salt together. Beat until smooth. 


2) Add cherries and put in pie crust. Bake 15 minutes in hot oven (425 to 450 degrees). Lower oven temperature down to 325 degrees and bake 30 minutes.


3:  Combine cinnamon, flour, sugar, and butter; sprinkle on top of pie and bake 20 minutes longer at 325 degrees.