Cherry Pie with Meringue

DOUGH INSTRUCTIONS

• 1
  From all ingredients, knead a pliable smooth dough, wrap it in cling film and let it chill in the refrigerator for at least ½ an hour.
• 2
  Prepare a round pie dish, preferably with a removable bottom, with a diameter of 23 cm.
• 3
  Roll out the dough and place it into the dish so that it covers the sides of the dish as well. Place baking paper on the dough and pour weights (beans, clay pebbles) onto it to prevent the dough from puffing up during baking. Bake for 15 minutes in an oven preheated to 180°C. Then remove the paper with weights from the baked pie crust and bake for another 15 to 20 minutes. Let it cool. You can bake it a day in advance.
• 4
  Wash the cherries, remove stems and pit them. In a bowl, mix them with the other ingredients and spread them over the prepared pie crust.
• 5
  Whisk the egg whites into a stiff meringue. While continuously whisking at the highest speed, gradually add sugar spoon by spoon to the egg whites (it must always be well incorporated), then add potato starch, and finally whisk in the vinegar. The whisked meringue must be very firm.
• 6
  Fill a piping bag with a decorative nozzle with the meringue and pipe it onto the pie. Alternatively, you can simply spoon the meringue onto the pie. Bake for 20 to 25 minutes in an oven preheated to 160°C with a fan. After baking, the meringue should be firm on the surface but soft inside. Serve chilled.