Cherry Pie

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The guests have left, which means the work at hand may be resumed. After all these years we discovered a cherry tree, with bright red fruit, possibly its first year of generosity.
Bernard had spent the morning picking red and black currants for me, "because I liked making jams."
So I spent the morning making 2 kinds of jelly, and sat down to cut the stones out of the cherries. After half an hour I had enough of it, and decided to turn them into a pie.

Make a pâte sablée with 150 grams of flour, 120 grams of sugar, ditto butter, pinch of salt and the white of an egg.
Role out and line a mould.
Fill with the pitted cherries.
Make an easy custard with the left over egg yolk, 2 more eggs, crème fraîche and sugar.
Pour over the cherries.
Bake in a 160 degree oven for about an hour.

Rich, but worth it!