• Pairs with: Moscato
• Prep time: 50 min
• Chilling time: 30 min
• Baking time: 55 min

Ingredients

• 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

Instructions

1. For the pastry: Combine the flour, butter and sugar in a food processor. Pulse until the mixture resembles rough breadcrumbs.
2. 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.
3. Turn out the dough from the processor and shape into a disc. Wrap in plastic wrap and chill for 30 minutes.
4. After chilling, preheat the oven to 180°C (160° fan)| 350F | gas 4.
5. 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.
6. Prick the base of the pastry with a fork and fashion a pattern into the pastry edge using the blunt side of a knife.
7. Line the pastry with parchment paper and fill with baking beans. Blind-bake for 15-18 minutes until golden at the edges.
8. Remove from the oven and discard the paper and beans. Return to the oven to brown the base and sides for 3-4 minutes.
9. 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.
10. 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.
11. Stir together the sugar and cornstarch in a mixing bowl and then stir into the fruit, along with the lemon juice, until thoroughly combined.
12. 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.
13. 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.
14. 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.
15. Bake for 25-30 minutes until golden-brown on top and at the edges. Remove to a cooling rack to cool before serving.