Serves 8

For the pie crust:

This recipe makes enough for one pie crust. If you would like your pie to have a top crust, lattuice or otherwise, feel free to double the recipe.

156g Plain flour

1/2 Teaspoon caster sugar

113g Unsalted butter, cold & cut into 2cm cubes

1/4 Cup ice cold water, more if needed

For the filling:

1kg of fresh whole cherries, pitted

2/3 Cup white sugar

4 Tablespoons corn flour

3 Tablespoons fresh lemon juice

1/8 Teaspoon fine sea salt

50ml Amaretto

1 Egg, mixed with a teaspoon of milk

To make the crust:

Add the flour, sugar & salt to a large bowl & whisk to combine.

Add in the chopped butter &, using a pastry cutter or your fingers, rub the butter into the flour until you are left with pea sized chunks & the flour has taken on a pale yellow colour.

Drizzle the water into the mixture, & bring the dough together with a fork. You will know it’s ready if you squeeze a bit of the dough in your hand & it stays together..of the dough is crumbly, add a little more water, one tablespoon at a time until it comes together.

Flatten the dough into a disc, cover with cling wrap & chill in the fridge while we make the pie filling. The dough can also be made one day ahead & kept in the fridge.

For the filling:

Add the sugar & corn flour to a medium sized bowl & whisk to combine. Set aside.

Add the cherries & sugar/corn flour mixture to a large saucepan & toss until all the cherries are coated in the flour & sugar.

Set stove to medium.

Allow the cherries to release some juices, stirring frequently, but be gentle as not to break them up too much.

Add in the lemon juice & mix.

Increase heat to medium high & bring pie filling to a boil.

Cook until the cherries are soft & the juice is clear in colour.

Once the pie filling is thick enough to coat the back of a spoon, remove from heat, stir in the amaretto & salt. set aside to cool to room temperature.

Assembling the pie:

Grab a 28cm pie plate.

Remove pie crust from fridge & lightly flour a pastry mat & rolling pin.

Turn the dough out onto the mat & begin to gently roll it out. Remember to apply even pressure & to turn the dough 2-3cm after 2-3 rolls of your pin. Remember to keep your dough moving!T

The easiest way to tell if your dough is large enough for your pie plate is to hold the plate upside down over the dough. The dough should be 3-4cm larger than the lip of the plate.

Roll the dough onto the rolling pin, lifting the pastry mat as you go. Starting from the end of the pie plate closest to you, unroll the pie crust onto the pie dish. Tuck the dough into the plate – don’t ever stretch the dough to fit as it may cause the dough to shrink while cooking. Trim any excess from around the lip, & tuck the dough gently under itself. Place in the fridge to chill for an hour.

Preheat oven to 200c.

Remove pie crust from the fridge & dock the bottom of the crust with a fork.

Pour cooled filling into the pie crust & spread evenly.

Place pie on a 28cm x 25cm baking tray.

In a small bowl, mix the egg & tablespoon of milk together until humongous.

Use a pastry brush to brush the lip of the pie with the egg wash.

Bake in oven for 10 minutes, then reduce oven temperature to 180c.

Bake pie for 40-50 minutes or until the pie begins to bubble. You may need to tent the pie if your crust is browning too quickly.

Remove from oven & allow to cool for half an hour.

Slice, serve & enjoy!