Cherry Pie

Cherry pie is a classic, of course. It's an excellent way to bring the whole family together for an event. Everyone loves it, and it tastes absolutely phenomenal. Perfect for a rainy winter day or a warm summer evening, this pie will definitely impress.

• A blender
• 1 bowl
• A whisk
• Rolling pin
• Pie tin of your choice
• Baking tray
• Parchment paper
• Cling film
• Pastry brush
• Lemon juicer
• Zester

*If you don't have access to a blender you can put it in a bowl and use your hands

For the pie pastry you will need:

• 2 1/2 cups all-purpose flour
• 1/2 cup cold water
• 120g cold butter cubed
• 1tbs sugar
• 1tsp salt

To make the pastry place the flour, sugar and the salt into a food processor, process to make sure everything is mixed. Then add in the butter and half of the water, mix it again and add 1tbs of water at a time if it is too dry. Get the dough out onto a lightly floured surface, knead it then roll it into a ball and then cut in half, shape each half into a disc and wrap them both in cling film. Let them chill in the fridge for 1 hour.

* If you don't have a food processor you can mix by hand, it will just take a little longer

When the dough has chilled take one disc out onto a floured surface and roll it out. Gently place the rolled out dough into a pie tin of your choice, trim off any excess . Cover it with cling film and place it back into the fridge. Meanwhile roll out the second disc and place it onto a baking tray with a sheet of parchment. Using a sharp knife cut vertical 1cm strips. Cover with cling film and leave it out to soften, it will be used for the lattice on top.

*Don't worry if the dough cracks when you put it into the pie tin just gently pus it back together, you won't notice it after baking.

The ingredients you will need to make the filling are

• 1 kg cherries
• 1/2 cup sugar
• 3tbs cornstarch
• 1tsp vanilla
• 4tbs lemon juice and the zest

Directions:

To make the filling place all of the ingredients into a large bowl and make sure that all of the cherries are coated leave the filling to rest for 10 minutes, then evenly spread it in the crust.

*I prefer to use frozen cherries because they are already pitted and they are easily found all year round, just let them defrost.

Then to make the lattice top place 5 strips vertically across the top of the pie letting it overhang. Then lift up strip 2 and 4, place another strip horizontally under. Place strips 2 and 4 back down. Then lift up strips 1, 3 and 5, place a strip across horizontally and then place the three strips back down. Continue the process as shown in the photos. When you are done go around the edge and push down where the edge of the lattice strips meets the pie crust. Now you can cut the overhang off.

*Make sure not to stretch the dough out in this step, it will shrink back.

To make the egg wash beat 1 small egg in a bowl. Brush the egg wash onto the lattice and sprinkle a generous layer of sugar over that. Place the pie into a preheated oven at 220C for 15 minutes. Put the heat down to 190C for another 45 minutes. Once the pie is fully cooked and browned take it out of the oven and allow it to cool to room temperature.

Once the pie has cooled you can sprinkle some powdered sugar on top. It is finally time to enjoy a slice (or two), as a extra topping you can serve it with vanilla ice cream or whipped cream.