Cherry Pie

Method

1. 01

   Step 1: Make the pastry

   Mix the flour, sugar and salt, add the cold butter and rub it in with your fingertips to fine crumbs. Add the cold sour cream and quickly press the dough together without kneading. Divide it roughly 60/40, flatten into discs, wrap and chill for 1 hour.

2. 02

   Step 2: Cook the filling

   Stir the sugar and cornstarch together to prevent lumps, then add to the cherries in a saucepan with the lemon juice. Bring to the boil over medium heat, stirring constantly, and cook for 1–2 minutes more until the juices turn thick, clear and glossy. Let it cool completely.

3. 03

   Step 3: Line the dish

   Heat the oven to 200 °C (400 °F). Roll the larger piece into a 30 cm (12 in) round about 3 mm thick, ease it into a 23 cm (9 in) pie dish and press it into the base and sides. Spoon in the cold filling and level it.

4. 04

   Step 4: Weave the lattice

   Roll out the smaller piece and cut 10–12 strips about 2 cm wide. Lay half the strips in parallel over the filling, then weave in the rest by folding back every other strip in turn. Trim the ends and crimp them together with the edge of the base.

5. 05

   Step 5: Glaze and chill

   Beat the yolk with the milk and brush it over the lattice and rim. Chill the pie for 15 minutes so the strips keep their shape in the oven.

6. 06

   Step 6: Bake the pie

   Bake on a tray in the lower third of the oven for 45–50 minutes. It is ready when the lattice is a rich golden brown and thick filling bubbles slowly between the strips.

7. 07

   Step 7: Cool the pie

   Let the pie cool for at least 2 hours: hot, the filling is still loose; once cool, it holds a clean cut.