1kg2-1/4 pounds fresh sour cherries, pitted, or 3 packages of 380 grams (2 pounds) frozen sour cherries, partially thawed and drained
Instructions
For the cherry filling:
In a large bowl, mix the cherries with the sugar, cornstarch and cardamom. Add more sugar if the cherries are too tart.
For the pastry:
Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and freeze it until frozen solid. Place the flour, salt, and baking powder in freezer bag and freeze for at least 30 minutes.
Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Add the cream cheese and process until the mixture resembles coarse meal. Add the butter and pulse until it is in even small pieces, each a little larger than a pea. Add the water and the vinegar and pulse until the pieces of butter are the size of tiny peas. The mixture will be separate tiny pieces. Do not pulse into a mass.
Divide the mixture into two ziploc bags and knead the mixture just until the dough comes together. Flatten into discs and refrigerate for at least 45 minutes or overnight.
Grease a 22-inch (9-inch) pie pan. Roll out the bottom crust and place in the pan. Add the cherry filling and cover with the top crust. Cut slits in the top crust or cut out a decorative design to let the steam out of the pie while it is baking. Crimp the edges decoratively. Brush the crust with an egg wash and sprinkle the top with caster sugar.
Place the pie on baking sheet and bake at 200C (400F) for 20 minutes. Cover the edges with a foil collar to prevent over-browning. Continue to bake until the filling bubbles and the crust is golden brown, about 25-30 minutes longer. Transfer the pie to rack and cool for at least 1 hour. Serve warm or at room temperature.