Vanilla cherry pie

Break through crisp shortcrust pastry and dig into the fruity filling of this comforting, seasonal pudding for an indulgent weekend treat

800g cherries (unpitted weight), halved and pitted

2tbsp cornflour 140g cherry jam or conserve

75g white caster sugar, or vanilla sugar if you can find it

1tbsp vanilla bean paste or vanilla extract

25g slightly salted butter, chopped into tiny pieces

Creme fraiche, cream or ice cream, to serve

FOR THE PASTRY

225g cold slightly salted butter, chopped into tiny pieces

400g plain flour, plus extra for dusting

75g white caster sugar or vanilla sugar, plus 1tbsp

2 medium egg yolks (save the whites to glaze)

1tsp vanilla extract or vanilla bean paste

1 First, make the pastry. Put the butter and flour in a food processor and whizz until the mixture looks like damp breadcrumbs. Add the sugar and pulse to combine. Whisk the egg yolks, 2tbsp cold water and the vanilla in a bowl, then drizzle over the flour mixture. Pulse until the dough starts to clump together, adding a drizzle more water, 1tsp at a time, if the dough feels dry – try not to add too much or the pastry will be tough. Tip out onto a work surface and knead briefly to bring everything together to a smooth dough. Break into 2 pieces, one a little larger than the other, wrap in cling film, pat into flat discs and chill for 30 mins.

2 Heat oven to 200C/180C fan/gas 6. Remove the larger piece of pastry from the fridge – if it feels a little firm, leave at room temperature for 20 mins to soften. On a floured surface, roll out to the thickness of a £1 coin. Use the pastry to line a 20-22cm metal pie plate or tin, leaving a little excess pastry overhanging – trim with a pair of scissors if necessary. Line the base with baking parchment and baking beans, and blindbake for 20 mins. Mix the cherries, cornflour and sugar in a bowl.

Add the cherry jam,

PREP: 40 MINS COOK: 1 HR PLUS CHILLING AND COOLING SERVES 8

vanilla and butter, and mix again.

3 Remove the beans and parchment from the base, brush the pastry with some of the beaten egg white and bake for 5 mins more until golden. Trim the pastry to neaten.

4 Turn the oven down to 180C/160C fan/ gas 4. Tip the cherries into the centre of the pie. Roll out the remaining pastry to the same thickness as before, large enough to cover the pie. Slide the pastry on to a well-floured sheet of baking parchment and, using your favourite mini biscuit cutter or the wide end of a piping nozzle, stamp out a scattering of shapes – we used a 2cm star cutter, but hearts or circles look nice – just don’t cut out too many or the pastry will collapse. Brush the egg white over the edge of the pie rim and all over the lid. Place a few cut-out shapes back on the pastry, if you like. Carefully lift the baking parchment and pastry, and slide the pastry lid on to the pie, removing the parchment. Trim the excess pastry, then use a fork to press the lid to the base. Bake for 35 mins. 5

Brush the pie with the remaining egg white and scatter with the remaining 1tbsp sugar. Bake for 5 mins until golden brown and bubbling. Leave to cool for at least 20 mins before serving with creme fraiche, thick cream or ice cream.