cherry and almonds so together so well, so I decided to experiment and add some amaretto into this pie and it was wonderful. I baked this pie twice to get it right, the first time I added the cherry mixture straight into the pie and the second time I cooked the cherries and in a pan first to make them jammy. I preferred the second one as the filling was a lot thicker and not so watery. I added some balsamic vinegar too as I just love it with cherries. to finish the pie off I added some toasted almonds. I think cherry pie has to be my favourite of all pies, I always look forward to cherry season, this time of year can be so beautiful. I love the long grass in the fields, all the trees laden with cherries, peaches and plums.

I took the first pie with me on a picnic and the second one we ate at home warm with some clotted cream.

recipe

pastry

• 400g plain flour
• 220g unsalted butter (cold and cut into cubes)
• 50g icing sugar
• 1/2 tsp salt
• 1 egg yolk
• 1 egg
• 1 tsp water (may not be needed)

in a food processor or in a bowl, mix the flour and icing sugar together, then add the butter, and pulse together or rub together until it resembles breadcrumbs, then add the egg yolk and egg and mix. bring it together into a ball if it is a bit dry still add a little water.

once it is mixed well roll into a ball and cover it and let it rest in the fridge for 25 minutes.

make filling

• 600g fresh cherries
• 200 g caster sugar
• 1 teaspoon vanilla extract
• 65ml amaretto
• 1 to 2 tbsp. balsamic vinegar
• 1 tbsp. corn flour

cut the cherries in half and remove the stones and place in a pan with the other ingredients and heat over a medium heat and stir until the sugar has dissolved. heat until the mixture thickens. then let cool.

preheat the oven to 180c 350f

roll out half of the pastry and line a tart dish with it, add the filling and roll out the left over pastry and cut into strips. I plaited two strips and made a lattice top and then weaved two long strips together and place it around the edge.

then I brushed on a beaten egg and baked it for 40 – 45 minutes. or until golden. to finish sprinkle toasted almonds around the edge and dust with icing sugar.