Cherry Pie with Meringue

From all ingredients, knead a pliable, smooth dough, wrap it in cling film, and let it chill in the refrigerator for at least ½ an hour.

Prepare a round pie pan, preferably with a removable bottom, with a diameter of 23 cm.

Roll out the dough and place it into the pan so that it covers the sides of the pan as well. Place baking paper on the dough and pour weights (beans, ceramic baking beads) onto it to prevent the dough from puffing up during baking. Bake for 15 minutes in an oven preheated to 180°C. Then remove the paper with weights from the baked pie crust and bake for another 15 to 20 minutes. Let cool. You can bake it a day in advance.