lightly floured surface to fit a 10 inch 500 g plain flour 180 g caster sugar pie dish, about cm thick. Line the 2 eggs pie dish with your pastry, press into 250 g cold, diced butter the edges and any trim excessive 1 egg, beaten (to egg wash) overhang. Filling Step 4 700 g frozen pitted cherries, thawed 4 tbsp cornflour Roll the remaining pastry into a large 1 large apple, grated rectangle and cut into 1cm wide Cream strips. Remove alternate vertical strips and put them to one side. Fold 300 ml double cream every other strip that remains back 1 tbsp icing sugar 1 tbsp brandy over onto itself and in half. Lay one of the pieces that you removed perpendicular to the vertical strips Step 1 and just above the folds. Fold the Sift the flour into a mixer bowl of a vertical pieces back to where they machine. dice the butter and add it were, then fold back the ones that to the flour. Mix on a low speed with you didnt previously. Lay another a beater attachment until it strip horizontally and keep repeating resembles breadcrumbs or do this by until you have a lattice. (Best watch hand by rubbing the flour and butter the video to make it clear) between your fingertips. Stir in the Step 5 sugar and mix together. Crack in the eggs and mix again until it just starts Give the filling one last squeeze then to come together as dough. Tip onto transfer it onto the lined pastry case. a clean surface and bring together into a single piece but dont Step 6 overwork it. Wrap the dough in Slide the lattice that youve prepared clingfilm and place in the fridge until on top of the pie and press the edges firm. to seal. Brush the pastry with egg yolk. Bake in a 180C oven for 30-35 minutes until golden and crisp on Step 2 top.
Squeeze as much liquid out of the Step 7
cherries as possible and place into a bowl with all of the other pie filling Whip the cream and icing sugar ingredients. together until soft peaks form. Fold in the brandy and serve with a generous slice of pie once it's cooled slightly.