Recipe of the Week: Spelt flour cherry pie

Cherries abund this time of the year; they are perfect to taste just handpicked from the tree or delicious in a pie.

Cherry cultivation dates back to ancient times, and has survived to this day. Today, one can find cherries throughout Liguria and in many areas of Piedmont such as near Turin, in Val di Susa, and more recently near Cuneo as well.

Ingredients:

• Cherries 500 g
• Spelt Flour 450 g
• Potato flour 50g
• Cane Sugar 200 g
• Butter 300g
• 1 egg
• 2 egg yolks
• 1 pinch salt

Directions:

For the pastry dough: cream the butter with sugar, add the eggs one at a time, then add both flours with a pinch of salt and mix together until the mixture is smooth. Wrap the dough thus obtained in plastic wrap and let rest in the freezer for half an hour.

Once the pastry dough is ready, divide it into two parts and lay them both thin; hard coat with the largest one a greased and floured 24cm-diameter baking sheet. Pit the cherries, then cover the dough with the pitted cherries, and finally cover with the rest of the pie dough; prick it all over with a fork and bake for 45 minutes at 180 °.

Enjoy with some freshly whipped cream, YUM!