For the crust: 1 1/2 cups all-purpose flour, plus extra for dusting
1/2 cup unsalted butter, cold and cubed
1/4 cup sugar
1 large egg
1 - 2 tbsp ice-cold water, if needed
1 large egg yolk, beaten with 1 tbsp water
For the filling: 3 1/2 cups red cherries, pitted
3/4 cup sugar
1/4 cup cornstarch
2 tbsp lemon juice
For the pastry: Combine the flour, butter and sugar in a food processor. Pulse until the mixture resembles rough breadcrumbs.
Add the egg and pulse until a rough dough starts to form around the blade of the processor. Add a little iced water if needed and pulse again to bring it together; it should be soft but not sticky.
Turn out the dough from the processor and shape into a disc. Wrap in plastic wrap and chill for 30 minutes.
After chilling, preheat the oven to 180°C (160° fan)| 350F | gas 4.
Turn out the dough onto a lightly floured surface and roll out into a 0.5" thick round. Use it to line the base and sides of an 8" pie dish. Cut away any excess, overhanging pastry and gather into a ball. Wrap in plastic wrap and chill until needed.
Prick the base of the pastry with a fork and fashion a pattern into the pastry edge using the blunt side of a knife.
Line the pastry with parchment paper and fill with baking beans. Blind-bake for 15-18 minutes until golden at the edges.
Remove from the oven and discard the paper and beans. Return to the oven to brown the base and sides for 3-4 minutes.
Remove from the oven and brush the base and inner sides of the pastry with some of the beaten egg yolk wash. Return to the oven for 2-3 minutes to seal, and then remove to a cooling rack.
For the filling: Place the cherries in a large saucepan and cook over a medium heat, covered, for 8-10 minutes until soft and juicy.
Stir together the sugar and cornstarch in a mixing bowl and then stir into the fruit, along with the lemon juice, until thoroughly combined.
Return the liquid to a simmer and cook over a medium-low heat for a further 3-4 minutes until thickened and glossy. Set aside to cool for 5 minutes.
Spoon the cherry filling into the pastry and set aside. Roll out the reserved pastry ball to 0.25" thickness on a lightly floured surface. Cut out about eight strips of pastry, about the same length as the pie dish and approximately 1.25" wide.
Drape the pastry strips over the filling in a lattice pattern, spaced apart, sealing them to the edges of the pastry. Brush the pastry strips with the remaining egg yolk wash.
Bake for 25-30 minutes until golden-brown on top and at the edges. Remove to a cooling rack to cool before serving.