Cherry Pie with Meringue

DOUGH INSTRUCTIONS

• 1
  Work all the ingredients into a smooth, pliable dough, wrap it in cling film, and let it chill in the refrigerator for at least ½ hour.
• 2
  Prepare a round pie tin, preferably with a removable bottom, with a diameter of 23 cm.
• 3
  Roll out the dough and place it in the tin so that it covers the sides as well. Place baking paper on the dough and pour in weights (beans, ceramic weights) to prevent the dough from puffing up during baking. Bake for 15 minutes in an oven preheated to 180°C. Then remove the paper and weights from the baked base and bake for another 15 to 20 minutes. Let it cool. You can bake it a day in advance.
• 4
  Wash the cherries, remove the stems, and pit them. Mix them in a bowl with the other ingredients and spread them on the prepared pie crust.
• 5
  Whisk the egg whites into a stiff foam. While continuously whisking at the highest speed, add the sugar to the egg whites one tablespoon at a time (each must be well incorporated), then add the potato starch, and finally whisk in the vinegar. The whipped foam must be very firm.
• 6
  Fill a piping bag with a decorative tip with the egg white foam and pipe it onto the pie. You can also just heap the foam onto the pie with a spoon. Bake for 20 to 25 minutes in an oven preheated to 160°C with a fan. After baking, the meringue on the surface should be hard, but soft inside. Serve cooled.