Preparation time: 50 minutes
Cooking time: 40 minutes

INGREDIENTS: (serves 8)

For the pastry:

155g cold butter, cut into small cubes
285g plain flour, plus extra for rolling
Pinch of salt
40g icing sugar
2 eggs yolks, plus 1 egg, beaten, for brushing

For the filling:

2×425g tins pitted cherries in syrup, drained
2 tbsps cornflour
Zest and juice of 1 lemon
340g cherry conserve

To serve:

Ice cream or cream

METHOD

Step 1: You will need a roughly 24cm pie tin. To make the pastry, rub the butter into the flour, salt and icing sugar until the mixture resembles damp sand. Add the egg yolks and 1-2 tablespoons of cold water. Using the rounded side of a butter knife, cut into the mixture until it starts coming together. When it begins to form large clumps, bring together into a ball with your hands. Flatten the dough into a disc, wrap it in clingfilm and chill in the fridge for 30 minutes (to ensure it’s well chilled before you start rolling).

Step 2: Meanwhile, to make the filling, combine all the filling ingredients in a large bowl.

Step 3: Preheat the oven to 200°C/180°C fan/gas mark 6 and pop a baking tray in the oven to heat up while you build your pie. Remove your pastry from the fridge and cut off two thirds. Lightly dust the work surface with flour. Roll this into a circle slightly larger than your pie tin, lower into the tin and gently press into the base and up the sides. Leave any overhang and brush the lip with the beaten egg.

Step 4: Roll the remaining pastry into another circle that will be large enough to form the lid. Spoon the filling into the tin, then press your second circle onto the egg-brushed overhang, squeezing together. Trim the two layers of pastry using scissors about 1cm away from the edge of your tin, then crimp in any way you like. Brush the top with beaten egg and poke a couple of holes into the lid.

Step 5: Put the pie in the oven on the hot tray and bake for 30-40 minutes until the pastry is golden. Leave to cool for about 30 minutes, then serve with a generous scoop of ice cream or lashings of cream.

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