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

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

Filling

 * 500 g large sour cherries
 * ⅛ liter cherry juice
 * 1 tbsp cornflour
 * ½ liter double cream
 * 50 g sugar

Garnish

 * 100 g icing sugar
 * 2 tbsp gooseberry jelly
 * 2 tbsp hot water

Directions

 * 1) Defrost the puff pastry as indicated on the package.
 * 2) Roll it out on a surface dusted with the flour to a thickness of approximately 3mm.
 * 3) Put the pie tin on top and cut out 1 cm extending beyond the bottom of the pie tin.
 * 4) Put this on a baking sheet and bake in the middle of a pre-heated oven.
 * 5) Bake for about 10 minutes at 200°C.
 * 6) Remove this base from the oven and bake 2 more in this manner.
 * 7) Wash and drain the cherries.
 * 8) Cook the cherries with the cherry juice.
 * 9) Bind the cornflour with a little cold water and add to the cherries.
 * 10) After 2 minutes, take off the fire and cool until luke warm.
 * 11) Whip the double cream with sugar in a bowl until stiff.
 * 12) Spread the cherries over one of the pie bases and put the next one on top.
 * 13) Spread the whipped cream over the second base and smooth over.
 * 14) Mix icing sugar with gooseberry jelly and hot water.
 * 15) Spread over the third base and leave to dry.
 * 16) Put on top of the pie and garnish with whipped cream and cherries.
 * 17) Keep in the fridge until ready to serve.