Cherry Pie

Instructions

1. First make the pastry using a stand mixer with the paddle attachment. Add the dry ingredients, mix, add the butter and mix until it resembles breadcrumbs. Add the cold water and mix until it forms a dough- do not overmix! *
2. Remove the dough from the mixer (you should have approx. 750g dough total, so 500g and 250g divide) and split into 2 doughs, one 2/3rd and 1/3rd flatten and wrap in clingfilm. Chill in the fridge for a minimum of 2 hours.
3. *
4. While the dough is almost fully chilled, make the filling. In a large bowl, mix the cherries with the rest of the filling ingredients. Set aside. *
5. Pre-heat oven to 200 degrees fan. *
6. Roll out the larger pie dough into a circle, until its approx. 12inches. Place in the bottom of the pie dish, making sure its smooth and into the corners. *
7. Add the cherry filling and spread evenly. *
8. Make the lattice by rolling out the second piece of dough until its 12 inches approx. With a sharp knife, cut 8-9 strips of 1.5-2 inches wide. *
9. Lay 4 strips evenly over the pie, with gaps in between and weave the remaining strips across into a lattice pattern. Crimp the edges of the dough with your fingers all the way round. *
10. Carefully brush the pastry with milk and sprinkle liberally with demerara sugar. *
11. Bake in the centre of a pre-heated oven for 25 minutes, reduce the oven temp to 175 degrees and bake for another 35 minutes or until deeply golden and well cooked. *
12. Leave to cool for 30 minutes before serving with double cream if you like. *