LATTICE-TOPPED CHERRY PIE I think this is one of my favourite pies of all – it is so simple and is best made with luscious Morello cherries picked straight off the tree. Serve with cream or vanilla ice cream.

SERVES 6

FOR THE AMERICAN CREAM CHEESE PASTRY:

● 300g plain flour

● 2 tbsp icing sugar

● Large pinch of salt

● 175g unsalted butter, chilled and diced

● 175g Philadelphia cream cheese

● 4–6 tbsp milk, chilled, plus extra to glaze

FOR THE CHERRY FILLING:

● 3 x 350g packs frozen pitted Morello cherries (or 1kg, drained weight, canned

Morello cherries)

● 200g caster sugar, plus extra for sprinkling

● ½ tsp ground cinnamon or a good pinch of allspice

● Freshly squeezed juice of one lemon

● 5 tbsp cornflour

● A 23cm metal or enamel pie plate

● Baking sheet lined with non-stick baking parchment

1. For the pastry, sift the flour into a large mixing bowl with the icing sugar and salt. Rub in the butter and cream cheese until the mixture resembles coarse breadcrumbs. Add enough of the milk to mix to a soft dough. Gather up the dough to form a ball and knead very briefly until smooth. Divide into two pieces, then wrap and chill both portions in the fridge for at least one hour.

2. For the filling, mix the cherries with all of the remaining ingredients and leave to stand for 20 minutes, then stir once more. Preheat the oven to 220°C/425°F/GAS 7.

3. On a lightly floured surface, roll out half of the pastry and use it to line the pie plate. Roll out the second half of the dough to a rectangle and cut into wide strips, long enough to drape over the pie.

Put the strips onto the prepared baking sheet and chill them until needed.

4. Spoon the cherries into the lined pie plate, mounding them up in the centre. Brush the edges of the pastry with water, then lay the pastry strips on top, weaving them to form a lattice. Trim the edges, then crimp to seal. Brush the top with milk and sprinkle with sugar. Set the pie on a baking sheet to catch any juices and bake in the preheated oven for 20 minutes to set the pastry.

5. Reduce the oven temperature to 180°C/ 350°F/ Gas 4, and bake for a further 30–40 minutes until the thickened cherry juices bubble up through the lattice. Cover the top loosely with kitchen foil if the pastry looks as if it is browning too quickly.

Serve warm or cold.

READER OFFER

This is an edited extract from

Pies, Glorious Pies by Maxine Clark, published by Ryland Peters & Small (£14.99); photographs by Steve Painter © Ryland Peters & Small. readers can buy a copy for the special price of £12 (including free UK P&P). To order go to rylandpeters.com and use code HELLOPIES at checkout. Offer valid until 31 October 2020.