Cherry lattice pie
- 225g plain flour, plus extra for dusting
- 1 level tbsp icing sugar
- 125g butter, plus 15g, chilled and cut into small cubes
- 1 large egg, lightly beaten
- 600g fresh cherries, stoned
- 4 tbsp granulated sugar
- 1 level tbsp cornflour
Pre-heat the oven to 190C/170C Fan/Gas 5. Sift the flour, icing sugar and a pinch of salt into a bowl. Rub 125g butter into the flour. Mix half the egg with 2 tbsp water and stir into the mixture with a knife to make a stiff dough, adding a little more water if necessary. Wrap in cling film and chill for 15 minutes. Save the rest of the egg for glazing.
Mix the fruit with the sugar and cornflour. Put in a round 20cm pie dish. Dot the rest of the butter over the filling.
On a lightly floured surface, roll out the pastry to the thickness of a £1 coin. Cut into 1cm-wide strips. Dampen the edge of the dish with water and lay a strip around it. Brush lightly with the remaining egg.
Arrange strips in a lattice pattern, pressing the end of each firmly onto the pastry rim. Brush with egg.
Put the pie on a baking tray and bake for 30-40 minutes until crisp and golden.