10 inch pie dish – lightly buttered

Ingredients
Pastry:
10 oz self raising flour
5 oz unsalted butter
4 – 5 tbsp of cold water
a pinch of sea salt

Filling
10 oz of cherries
4 oz Golden Granulated Sugar
2 tablespoons Kirsch
1 tablespoon Demerara sugar
2 teaspoons Cornflour
1 beaten egg – to glaze

Method

Preheat the oven to 200°C.

1. Stone the cherries and place in a bowl with the Kirsch and sugar. Leave to soak for about an hour. Meanwhile make the pastry and leave in the refrigerator to rest.

2. Strain the cherry mixture, collecting the juice in a separate bowl, then sieve the Cornflour and combine with the cherry juice stirring well until thickened, pour juice over the cherries and stir.

3. Divide the pastry into two (one slightly larger). Roll out the larger piece of pastry on a lightly floured surface and line the prepared pie dish.

4. Fill the pastry case with the cherry mixture, rounding the cherries to that there are more in the centre of the dish to give an attractive shape to the finished pie.

5. Roll out the remaining pastry and lay it over the top of the pie dish, pressing down on the two pastry edges to seal them together.

6. Brush the top with the beaten egg and sprinkle with Demerara sugar. Cut three (small) slits into the top of the pie to allow the steam to escape.

7. Bake until golden brown – for approximately 25 to 30 minutes.

Related posts:

1. Simple Cherries in Syrup Got some left over cherries which are not exactly at...
2. Patriotic Pie This is a fun recipe my mother came up with...
3. SINFUL LEMON CHIFFON PIE Ingredients – pastry case: 1 cup self raising flour ¼...
4. Yorkshire Bilberry Pie Ingredients 1½ lb bilberries 8oz puff pastry 4 cooking apples...
5. Manchester Tart Manchester Tart is a journey back into childhood where this...