Cherry Pie

Method

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1. Whisk the flour, sugar and salt. Rub in the butter until pea-sized pieces remain, then sprinkle over the ice water a tablespoon at a time, stirring, until the dough just holds together.

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2. Divide into two discs, wrap and chill 1 hour.

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3. Heat the oven to 220°C / 425°F with a baking tray on the lowest shelf.

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4. Toss the cherries with the sugar, cornflour, lemon juice, almond extract and salt and stand 15 minutes.

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5. Roll one disc into a 30 cm round and fit it into a 23 cm pie dish. Tip in the filling with its juices and dot with the butter.

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6. Roll the second disc, lay it over the filling, trim and crimp the edge and cut 5 steam vents in the top. Brush with the egg wash and scatter with the coarse sugar.

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7. Set the pie on the hot tray and bake 20 minutes, then lower the oven to 180°C / 350°F and bake 40 to 45 minutes more, until the crust is deep golden and the filling bubbles thickly through the vents.

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8. Cool on a rack for at least 3 hours before slicing so the filling sets.

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Chef’s Tips

• The filling is done when it bubbles thickly through the vents. That is how you know the cornflour has cooked.
• Start the pie on a hot tray so the bottom crust browns.
• Wait for it to cool. A warm cherry pie runs across the plate.

Pairing Suggestions

• Vanilla ice cream
• Whipped cream
• Hot black coffee

Storage & Reheating

Keep covered at room temperature 2 days, then refrigerate up to 5 days. Freeze whole, baked, for 3 months and reheat at 160°C for 20 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.