Cherry pieServes 8IngredientsFor the pastry155g cold butter, cut into small cubes285g plain flour, plus extra for rollingPinch of salt40g icing sugar2 eggs yolks, plus 1 egg, beaten, for brushingFor the filling2 x 425g tins pitted cherries in syrup, drained2 tbsp cornflourZest and juice of a lemon340g cherry conserveTo serveIce cream or creamMethod1 You will need a pie tin of roughly 24cm. To make the pastry, rub the butter into the flour, salt and icing sugar until it resembles damp sand. Add the egg yolks and 1-2 tablespoons of very cold water. Using the rounded side of a butter knife, cut into the mixture until it starts coming together. 2 When it starts to form large clumps, bring together into a ball…

Source: The Times January 18, 2020 00:06 UTC