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 and split into 2 doughs, one 2/3rd and 1/3rd flatten and wrap in clingfilm. You should have about 750g dough total, so 500g and 250g divided. Chill in the fridge for a minimum of 2 hours.
3. 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.
4. Pre-heat oven to 220°C / 425°F / 200°C Fan / Gas Mark 7.
5. Roll out the larger pie dough into a circle, until its about 30-cm. Place in the bottom of a 24-cm pie dish, making sure it’s smooth.
6. Add the cherry filling and spread evenly.
7. Make the lattice by rolling out the second piece of dough until its about 30-cm. With a sharp knife, cut 8-9 strips of 4 to 5-cm wide.
8. 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.
9. Carefully brush the pastry with milk and sprinkle liberally with demerara sugar.
10. Bake in the centre of a pre-heated oven for 25 minutes, reduce the oven temp to 180°C / 350°F / 160°C Fan / Gas Mark 4 and bake for another 35 minutes or until deeply golden and well cooked.
11. Leave to cool for 30 minutes before serving with double cream if you like.