Description
To be served with a cup of damn fine coffee
Ingredients
Scale
Pastry
- 300 g Plain Flour
- 75 g Unsalted Butter (cold and in chunks)
- 2 tbsp Cold Water
Filing
- 500 g Fresh or Frozen Cherries (pitted)
- 200 g Caster Sugar
- 4 tbsp Cornflour
- 150 g Ground Almonds
Decoration
- 1 Large Free Range Egg (to glaze)
- 25 g Caster Sugar
Instructions
- Oven to 180C. In a bowl add the flour and rub the butter into the flour with your fingertips until it resembles breadcrumbs. Add the water and mix until it forms into a ball. Cover in cling film and chill for 30 minutes before using.
- Butter a 20 cm pie dish. Roll a third of the chilled pastry into a large circle and line the dish with the pastry. Trim off the excess pastry. Sprinkle in the ground almonds on the bottom of the pastry to soak some of the juices up.
- In a bowl mix the cherries, sugar and cornflour until coated. Place onto the almonds in the pie dish. Using the third pastry left, roll it out to a rectangle and using a pizza cutter cut stripes of the pastry. Arrange over the cherries in a lattice/ woven pattern. Trim the edges. Beat the egg and carefully brush the egg over the pastry. Sprinkle the sugar over the top.
- Place the pie in the oven and bake for about an hour until golden, cover with parchment if the top browns too quickly to make sure the pastry is cooked through.
- Serve with ice cream and a cup of a damn fine cup of coffee.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: American