American · serves 2
Cherry Pie
A double crust, cornflour in the fruit, and slits cut in the lid to let steam out.
Ingredients
- 700g cherries, pitted
- 1/4 tsp vanilla extract
- 75g brown sugar
- 75g granulated sugar
- 30g cornflour
- 450g shortcrust pastry
- 1 tbsp cold butter, in small pieces
Method
- Mix the cherries, vanilla, both sugars (keeping a tablespoon back) and the cornflour. More cornflour if the fruit looks wet — that's what stops a runny pie.
- Roll the pastry to 3mm between sheets of baking paper, and divide it for a base and a lid.
- Ease the base into the dish, pushing it into the corners.
- Filling in, butter dotted over.
- Lid on, edges crimped to seal.
- Cut several slits in the lid. Without them, steam splits the pie open.
- Brush with milk, sprinkle the reserved sugar. 200°C for 40 minutes.