A pie recipe for all foodies:
(*) For a pie pan of 24-26 cm ø Line the bottom of the pan with a circle of parchment paper.
For the short pastry, finely grate the lemon zest, then squeeze the juice. Melt the butter, cool. Add flavorings, lemon zest, sugar and salt. Add to flour-baking powder mixture form and quickly combine into a dough. If necessary, add juice of one lemon and a tiny bit of water. Roll out the dough into a round, fold it into a quarter, place it in the baking tray. Spread it on the baking tray, pull up the edge and cut it with a rolling pin. Prick the bottom tightly, cover with another circle of baking paper, set aside to cool for thirty minutes.
Preheat the oven to 220 degrees.
Spread legumes evenly on the parchment paper. Bake the pastry case in the lower part of the oven for twelve to fifteen min.
Remove the parchment paper together with the pulses. Place in the oven again and bake for another five min. Now take out.
Do not turn off oven.
For the topping, pit the cherries to taste (pitted cherries make the cake juicier, cherries with stones look prettier). Drain in a sieve.
Crumble the schrap by hand or with a rolling pin.
Finely grate almond paste or marzipan with a Bircher or cheese grater.
Stir butter until smooth. Add eggs, juice of one lemon, sugar and marzipan. Beat with the whisk of an electric hand mixer until smooth.
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