Cherry pie

Think American diners… think steaming hot coffee… think our luscious cherry pie. Serve warm with a dollop of ice cream or thick double cream. If cherries don’t float your boat, give our classic apple pie recipe a go instead.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the flour, butter and 75g golden caster sugar into a food processor and pulse until the mixture resembles crumbs. Add the egg yolk and 2-3 tablespoons cold water. Pulse until the mixture comes together to form a ball. Turn out, wrap in cling film and chill for 30 minutes.

Step 2

Mix the cornflour, remaining golden caster sugar and cinnamon together, then gently toss with the cherries in a bowl. Put a baking sheet into the oven and preheat it to 220C/fan200C/gas 7.

Step 3

Grease a 23cm pie dish – ideally one made of enamel or metal. Roll out half the pastry on a lightly floured surface and use to line the dish. Trim the edges, pile the cherry mixture into the centre and spoon over 4 tablespoons water. Brush the pastry edges with water. Roll out the remaining pastry and use to cover the fruit, making a hole in the centre. Press the edges to seal, trim off the excess pastry and crimp the edges with your forefinger and thumb.

Step 4

Brush the pie with milk and sprinkle with the granulated sugar. Put the pie on the baking sheet in the oven and bake for 15 minutes.

Step 5

Reduce the oven temperature to 180C/fan160C/gas 4 and bake for a further 15-20 minutes until the pastry is pale-golden. Serve with cream.

↑Support creators by visiting their site 😊