Stone Fruit Lattice Pie
4,2 / 10
ready in 1 hr 45 min.
For the filling: toss the cherries and sugar together with the kirsch and leave to stand for 30 minutes.
For the pastry: put the flour in a mixing bowl and rub in the the butter until the mixture resembles breadcrumbs. Add the caster sugar and egg yolks and mix to a dough. If it is too stiff add a little cold water. Wrap in clingfilm and chill for 20 minutes.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a large pie dish.
Roll out half the pastry and line the pie dish. Put the cherry mixture in the dish.
Roll out the remaining pastry and cut out a lattice pattern with a sharp knife or lattice cutter. Place on top of the pie and crimp and seal the edges. Brush with beaten egg.
Bake for 30-35 minutes until the pastry is crisp and golden.