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