Classic Cherry pie

Instructions

1. To make the pastry dough, put all ingredients into the food processor fitted with the metal knead. Turn it on ant let work until you get a nice dough ball. Divide the dough in half and shape each part into a ball.
2. On a floured surface roll out one of the balls to a circle, about 30 cm in diameter. Line a 19-20 cm pie tin, easing the pastry in. With scissors trim off the excess pastry, leaving 1 cm overhang around the pie rim.
3. Roll the remaining pastry to 3 mm thickness. Cut out 11 strips 1 cm wide.
4. In a mixing ball combine cherries, sugar, flour and lemon juice. Spoon the mixture into the pastry case and dot with the butter.
5. To make the lattice, place 5 of the pastry strips evenly across the filling. Fold every other strip back. Lay the first strip across in the opposite direction. Continue in this pattern, folding back any other strip each time you add a cross strip.
6. Trim the ends of the lattice strips even with the case overhang. Press together so that the edge rests on the pie-tin rim. Refrigerate for 15 minutes.
7. Preheat the oven to 220 C. Bake the pie 30 minutes covering the edge of the pastry case with foil, if necessary, to prevent over - browning. Let cool in the tin on a wire rack.

• Servings : 8
• Ready in : 45 Minutes
• Course : Dessert and Snacks
• Recipe Type : Cakes, Pies and pastry
• Ingredient : Butter, Cherries, Cherries, Flour, Lemon juice, Salt, Sugar