Cherry Pie

Prep time: 1.5 hrs | Serves: 8

Ingredients:

For the Pastry

• 350g plain flour

• 200g unsalted butter, cold and cubed

• 40g caster sugar

• 2g sea salt

• 80g cold water

For the Cherry Filling

• 700g cherries, pitted (fresh or frozen)

• 150g caster sugar

• 30g cornflour

• 20g lemon juice

• Zest of 1 lemon (4g)

• 5g vanilla extract

• 2g ground cinnamon (optional)

• 1g sea salt

To Finish

• 1 egg (50g), beaten (for egg wash)

• 30g light brown sugar (for sprinkling)

Method:

1. Place the flour, cold butter, caster sugar and salt into a bowl. Rub together until it looks like rough breadcrumbs with a few buttery chunks still hanging about (that’s the good stuff).

2. Add the cold water and bring together into a dough. Don’t overwork it — we want flaky, not tough.

3. Wrap and chill the pastry for 30 minutes.

4. While it chills, make the filling. Place the cherries, sugar, cornflour, lemon juice, lemon zest, vanilla, cinnamon (if using) and salt into a bowl. Mix until glossy and well combined.

5. Roll out two-thirds of the pastry and line a 23cm pie dish. Trim the edges.

6. Spoon in the cherry filling and level it out.

7. Roll out the remaining pastry and cut into strips. Lay over the top in a lattice pattern, weaving as you go like a pastry wizard. Crimp the edges to seal.

8. Brush the lattice with beaten egg, then sprinkle generously with light brown sugar for that golden, crackly top.

9. Bake at 200°C for 20 minutes, then reduce to 180°C and bake for a further 30 minutes until bubbling, deep red and gorgeously golden.

10. Rest for at least 1 hour before slicing (I know it’s hard, but this helps it set).

11. Taste and adjust next time if needed — a touch more lemon, sugar or cinnamon to suit your palate.

Storage:

Once cooled, store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat slices gently for maximum comfort.