Sour Cherry Pie

(Visneli Tart)

Ready Crust (23 cm-9 inch)
1 tbsp butter, unsalted, at room temperature

Red Sour Cherry Sauce:
540 gr (350 gr drained) Red Sour Cherries, pitted, in light syrup
2 tbsp corn starch
3 tbsp sugar
1/2 tsp cinnamon or vanilla extract

Topping:
Icing sugar
Grated chocolate
2-3 tbsp almond, blanched, crushed, lightly roasted

First butter the inside of the crust. Then line up the cherries on a crust.

Place the cherry compote juice, sugar, corn starch and vanilla extract in a small pot. Stir constantly to avoid lumps with small egg whisker at medium heat. When it gets thicker, cook for 1 more minute. Pour equally over the cherries in the crust. Let it cool down.

Keep it in the fridge. When you serve the Sour Cherry Pie sprinkle some icing sugar, grated chocolate and almonds over the top.