For the dough:
- 500 g plain flour
- 180 g caster sugar
- 2 eggs
- 250 g cold, diced butter
- 1 egg, beaten (to egg wash)
- 700 g frozen pitted cherries, thawed
- 3 tbsp cornflour
- 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. Separate the dough into 2 balls, wrap it in glad wrap and place in the fridge until firm for about an hour.
- To make the cherry filling, add your cherries in a bowl with all of the other pie filling ingredients. Make sure there isn’t more than 3 tablespoons of juices in the bowl otherwise your pie will turn soggy.
- Roll out half of the rested pastry on a lightly floured surface to fit a 20cm pie dish, about ½ cm thick. Line the pie dish with your pastry, press into the edges and any trim excessive pastry off with a knife. Don’t worry if it doesn’t set perfectly, patch it up! We weren’t all born to be bakers..especially me!
- Add the filling to your pie and either roll out the dough on top or form a lattice (weaved pieces of dough) I just crossed mine over, skipped the weaving! You could even crumble your dough, the choice is yours!
- Beat your egg and brush it over the top and sprinkle with a heap of brown sugar
- Bake in an 180 degree C oven for 30 minutes or until golden on top! Let the pie cool down before you cut it to avoid it falling apart! Enjoy with some whipped cream!