- 250g (8oz) plain flourPinch of salt
- 60g (2oz) ground almonds
- 60g (2oz) icing sugar
- 175g (6oz) unsalted butter, chilled and diced
- 1 large egg yolk
For the filling:
- 2 tbsp flaked almonds
- 1 level tbsp cornflour (with frozen fruit, use 1 rounded tbsp cornflour)
- 1-2 tbsp light muscovado or caster sugar, plus a little extra for sprinkling
- 500g (1lb) ripe cherries, stoned, fresh or frozen
- 27cm (10½in) pie plate
- 2.5cm (1in) cutter, optional
- Baking sheet
- Mix the flour, salt, ground almonds and icing sugar in a food processor. Add the butter and whizz to crumb stage. With the motor running, add the egg yolk, mixed with 2 teaspoons cold water, until the mixture binds together. Knead the pastry to a ball, then press out to a disc shape, wrap in cling film and chill for at least 15 minutes.
- Set the oven to Gas Mark 6 or 200°C. Divide the pastry into 2, 1 piece slightly smaller than the other. Roll out the smaller piece on a lightly floured surface to a round, to fit the pie plate generously. Let any excess pastry drape over the rim.
- Spread the flaked almonds over the base, then mix the cornflour and sugar with the cherries. Pile them on to the pastry base, leaving a border around the rim. Brush the rim with a little cold water. Roll out the other piece of pastry to a round about 4cm (1½in) larger than the plate. Roll the pastry round the rolling pin, then unroll it over the pie filling. Seal the edges. Trim off the excess pastry. Gather up the trimmings and re-roll them and cut out small discs using the cutter, if you like, and put these around the pastry border. Make a hole in centre of the pie to allow steam to escape.
- Put the pie plate on a baking sheet and cook the pie for 20 minutes, then reduce the heat to Gas Mark 4 or 180°C and bake for 20-25 minutes until the pastry is golden.
- Sprinkle a little more sugar over and serve warm, or at room temperature, within 24 hours of baking.
Feature: Kate Moseley. Photos: Chris Alack. Props stylist: Sue Radcliffe
Nutritional information per portion