Cherry Pie

Pastry

12 Oz Self Raising Flour

1 teaspoon salt

1 Oz White sugar

8 Oz unsalted butter, chilled, and cut into 1 inch chunks

Ice Water

Filling

500g Cherries halved and stoned

6 Oz White sugar

Pinch of Salt

½ Teaspoon Vanilla Extract

1 Tablespoon Kirsch

2 Tablespoons Black Cherry Jam

Glaze

Milk

Sugar

• Combine the salt, sugar and flour in a bowl and mix so the salt and sugar is evenly distributed.
• Add the butter to the bowl and mix with your hands until the mixture looks like course crumbs.
• Gently add a bit of the Ice water at a time mixing the contents till it turns into a ball of dough that holds together by pinching.
• Put the dough on your work top and cut in half, wrap each half with cling film and put in the fridge for an hour.
• Preheat the oven to 210
• Put all the ingredients in a bowl and stir so the sugar and jam are coating the cherries and leave for 20 mins.
• While the cherries are making all the lovely juice take one half of the pastry out and roll it out in a circle and put into your pre-greased pie dish.
• Cut off the excess pastry round the top with a sharp knife.
• Roll out the other half of the pastry and cut into strips about an inch wide
• Add the filling to the tart dish and then brush the edge of the pastry with milk then add the strips so there is a gap between each one showing the cherries. Pinch them onto the edge.
• Brush these strips with milk and lay some more strips over so it forms a nice lattice, pinching to the edges again.
• Brush the last strips with milk and then sprinkle sugar over the whole pie and put in the oven for 15 mins.
• After 15 mins turn the oven down to 180 and continue cooking for about 20 to 30 mins or until it goes a nice golden brown.
• Pull out the oven let to cool and serve with some vanilla ice-cream