Chilling time:
1 hr

Special equipment:
8in (20cm) metal pie dish with a lip

Ingredients:
1½ cups all-purpose flour, plus extra for dusting
9 tbsp unsalted butter, chilled and diced
¼ cup sugar
2 tbsp milk

For the filling:
¼ cup sugar
1lb 2oz (500g) cherries, pitted
juice of 1 small lemon
1 tbsp cornstarch
1 large egg, beaten

Method:
1 For the pastry, sift the flour into a large bowl.

Add the butter and rub with your fingertips until the mixture forms fine crumbs. Stir in the sugar. Add the milk, bringing the mixture together to form a soft dough. Wrap in plastic wrap and chill for 30 minutes.

Preheat the oven to 350°F (180°C).

For the filling, melt the sugar and 31⁄2 tablespoons of water in a saucepan. Once the sugar has dissolved, add the cherries and lemon juice. Bring to a boil, cover, and simmer for 5 minutes.

Mix the cornstarch with 1 tablespoon water to make a paste, then add it to the cherries. Continue to cook over low heat until the mixture thickens.

On a floured surface, roll out the pastry to 1⁄8-1⁄4in (3-5cm) thick. Lift it over the pie dish and line the bottom and the sides of the dish with the pastry.

Use scissors to trim off the excess pastry, leaving an overhang of 3⁄4in (2cm). Brush the edge of the pastry with a little beaten egg.

Make a ball from the excess pastry and roll it out again, making a circle just bigger than the dish. Fill the crust with the cherries and put the remaining pastry on top, pressing down firmly.

Trim overhanging pastry with a sharp knife and brush the top with beaten egg. Cut two slits in the top to allow steam to escape.

Bake for 40-45 minutes, until the pastry is golden brown. Serve at room temperature, or chilled, with ice cream or whipped cream.

PREPARE AHEAD:
The pie can be kept in an airtight container for 2 days, but is best eaten on the day. The filling can be made 3 days ahead and refrigerated. The pastry can be made 1 day ahead and refrigerated.

American Cherry Pie