Sugar Crust Cherry Pie

Ingredients

• 1 lb cherries, stoned
• 3 tablespoons superfine sugar
• 1 tablespoon kirsch

FOR THE SWEET PASTRY

• 14 ounces all-purpose flour
• 7 ounces butter, cold, diced
• 2 ounces superfine sugar
• 2 egg yolks, plus 1 for glazing
• 2 tablespoons brown sugar

Directions

1. 1

   Toss the cherries and sugar together with the kirsch and leave to macerate for 20 minutes.

2. 2

   To make the pastry, put the flour in a food processor, add the butter and pulse to breadcrumbs.

3. 3

   Add the superfine sugar and mix. Add the 2 egg yolks and pulse until the mixture comes together (you might need to add a splash of cold water as well). Wrap in plastic wrap and chill for 20 minutes.

4. 4

   Heat the oven to 375°F Roll out half the pastry and line 1 large or 4 small pie dishes.

5. 5

   Put the cherry mixture in the bottom then roll out the rest of the pastry and drape over the top and trim.

6. 6

   Crimp and seal the edges then glaze all over with the remaining egg yolk. Bake for 30-35 minutes until the pastry is crisp and golden. In the last 5 minutes of cooking, sprinkle the brown sugar over.

7. 7

   Rest for 10 minutes before serving with vanilla ice cream.