Additional Ingredients

For the filling:

500 grams	cherries, stones removed
50 grams	Golden Caster Sugar (Billington's)
2	drops Neilsen Massey Almond Extract
2 tsp	cornflour
1	Free Range Eggs (Happy Eggs) 1 egg white, lightly beaten
1 tbsp	Granulated Sugar (Silver Spoon Homegrown)

How to make Cherry Pie

• Click on the text to highlight the different stages as you go along,
  or click the button below to enlarge all text

1. You will need a 20 cm round pie plate
2. Make the pastry; Place the flour in a bowl with a pinch of salt. Cut the butter and vegetable fat into small pieces and rub between your fingertips until the mixture resembles fine breadcrumbs. Add 5 tbsp water and bring the mixture to a ball, adding a little more water if necessary. Chill for 30 minutes if possible.
3. Place the cherries, 100ml of water and the caster sugar in a pan and cook gently for five minutes. Mix the corn flour with 1 tbsp cold water and add to the cherries, cook for 1 minute until thickened. Turn of the heat and leave to cool.
4. Set the oven to 200°C, 180°C fan, gas 6.
5. Roll out half of the pastry on a floured surface to around 3mm thickness. Line a 20cm pie dish and then add the cooled cherries.
6. Roll out the remaining pastry and trimmings into a circle to form a lid for the pie. Moisten the edges of pastry in the pie dish with water and then carefully lift the lid, using the rolling pin, over the pie. Trim the edges. Make a small cross in the top of the pie to let the steam escape. Brush the pie with beaten egg white and sprinkle with granulated sugar.
7. Bake for 10 minutes until the pastry is golden. Then reduce the heat to 180°C, 160°C fan, gas 4 for a further 10-15 mins.

Reviews