Preparation time is 45minutes
Cook time is 25minutes
Total time is 1hours 10minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
8
For the filling
- 1 egg, to glaze
- 500grams cherries, pitted
- 200grams caster sugar
- 45grams plain flour
- 1/4teaspoons almond extract, optional
For the pastry
- 270grams plain flour, save 70g for dusting
- 1teaspoons salt
- 125grams lard, chilled and cut into cubes
- 75grams unsalted butter, chilled and cut into cubes
Description
Here, the classic American cherry pie is topped with a decorative latticed pastry crust.
Method
Step 1 of 4
To make the pastry, sift the flour and 1/2 tsp salt into a bowl. Rub the lard and butter into the flour with your fingertips, until the mixture resembles breadcrumbs. Sprinkle with 3 tbsp water and mix until the dough forms a ball. Wrap in cling film and chill for 30 minutes.
Step 2 of 4
Preheat the oven to 200°C and put in a baking tray. Roll out two-thirds of the dough on a floured surface and use to line a 23cm loose-bottomed flan tin with some pastry hanging over the edge. Press the dough into the dish and chill for 15 minutes.
Step 3 of 4
For the filling, place the cherries in a bowl and add the sugar, flour, and almond extract (if using). Stir until well mixed, then spoon into the tin.
Step 4 of 4
Roll out the remaining dough into a rectangle. Cut out 11 strips, each 1cm wide, and arrange them in a lattice pattern on top of the pie. Trim the edges of the pastry. Beat the egg and use this to glaze the lattice and to secure the strips to the edge of the pie. Bake for 20-25 minutes until the pastry is golden brown. Serve at room temperature or chilled.
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