Pastry bowl with all of the other pie filling ingredients. 500 g plain flour
180 g caster sugar
Step 3
2 eggs Roll out 2/3 of the rested pastry on a
lightly floured surface to fit a 10 inch 250 g cold, diced butter pie dish, about cm thick. Line the pie dish with your pastry, press into 1 egg, beaten (to egg wash) the edges and any trim excessive overhang. Filling
700 g frozen pitted cherries, thawed Step 4
4 tbsp cornflour Roll the remaining pastry into a large
rectangle and cut into 1cm wide 1 large cooking apple, grated strips. Remove alternate vertical strips and put them to one side. Fold Cream every other strip that remains back 300 ml double cream over onto itself and in half. Lay one of the pieces that you removed 1 tbsp icing sugar perpendicular to the vertical strips and just above the folds. Fold the 1 tbsp brandy vertical pieces back to where they were, then fold back the ones that you didnt previously. Lay another Step 1 strip horizontally and keep repeating until you have a lattice. (Best watch Sift the flour into a mixer bowl of a the video to make it clear) machine. dice the butter and add it to the flour. Mix on a low speed with Step 5 a beater attachment until it Give the filling one last squeeze then resembles breadcrumbs or do this by transfer it onto the lined pastry case. hand by rubbing the flour and butter between your fingertips. Stir in the Step 6 sugar and mix together. Crack in the eggs and mix again until it just starts Slide the lattice that youve prepared to come together as dough. Tip onto on top of the pie and press the edges a clean surface and bring together to seal. Brush the pastry with egg into a single piece but dont yolk. Bake in a 180C oven for 30-35 overwork it. Wrap the dough in minutes until golden and crisp on clingfilm and place in the fridge until top. firm. Step 7 Step 2 Whip the cream and icing sugar together until soft peaks form. Fold in the brandy and serve with a generous slice of pie once it's cooled slightly.