Cherry pie

Ingredients

Pastry:

 30.6g Water
 15.6g Olive oil
  450g Plain flour
  270g Unsalted butter
  135g Caster sugar

Filling:

 0.5 tbsp Ground nutmeg
 0.5 tbsp Vanilla extract
 0.5 tbsp Ground cinnamon
   4 tbsp Cornflour
     600g Cherries
     120g Caster sugar
     25ml Amaretto
      1.5 Lemons

Instructions

1. Mix all the pastry ingredients except for the butter to make a dough. Then rub in the butter. Chill in fridge for 1 hour.

2. Roll the dough flat and gently press into the base and up the sides of the tart tin. Prick bottom to avoid bubbling. Save leftover dough for lattice (optional). Rest in fridge for 30 minutes.

3. Destone the cherries and the add them into a medium saucepan.

4. Squeeze in the juice of the lemons and add the sugar.

5. Add vanilla extract, ground nutmeg, ground cinnamon, and amaretto to the pan. Bring to a boil and simmer for 10 minutes.

6. Dissolve the cornflour in enough water to allow it to dissolve fully (around 50-75ml). Add mixture to saucepan.

7. Cook it for a minute until very thick, then remove from the heat and leave to cool slightly.

8. Remove pastry from the fridge and spoon cherries on top.

9. (Optional step) Use leftover dough to create a lattice or any other decorations of your choosing on top of the pie.

10. Use the leftover dough lattice over pie and cook at 200°C for 20 minutes until top has browned. Then cover in foil and cook for 30 minutes.