- Servings : 8
- Prep Time : 45m
- Cook Time : 30m
- Ready In : 1:15 h
- 2 lb (900g) fresh Morello cherries,stoned,or 2×1 lb (450g) cans or jars ,drained and stoned
- 2½ oz (70g) caster sugar
- 1 oz (30g) plain flour
- 1½ tbsp fresh lemon juice
- ¼ tsp almond essence
- 1 oz (30g) butter or margarine
- FOR THE PASTRY
- 8 oz (225g) plain flour
- 1 tsp salt
- 6 oz (175g) lard or vegetable fat
- 4-5 tbsp iced water
For the pastry, sift the flour and salt into a mixing bowl. Using a pastry blender, cut in the fat until the mixture resembles coarse breadcrumbs.
Sprinkle in the water, 1 tablespoon at a time, tossing lightly with your fingertips or a fork until the pastry forms a ball.
Divide the pastry in half and shape each half into a ball. On a lightly floured surface, roll out one of the balls to a circle about 12 in (30cm)in diameter.
Use it to line a 9 in(23 cm) pie tin, easing the pastry in and being careful not to stretch it. With scissors, trim off excess pastry, leaving a ½ in (1 cm) overhang around the pie rim.
Roll out the remaining pastry to ⅛ in ()3mm thickness. Cut out 11 strips ½ in (1cm) wide.
In a mixing bowl, combine the cherries, sugar, flour, lemon juice and almond essence. Spoon the mixture into the pastry case and dot with the butter or margarine.
To make the lattice, place 5 of the pastry strips evenly across the filing. Fold every other strip back. Lay the first across in the opposite direction. Continue in this pattern, folding back every other strip each time you add a cross strip.
Trim the ends of the lattice strips even with the case overhang. Press together so that the edge rests on the pie -tin rim. With your thumb, flute the edge. Refrigerate 15 minutes.
Preheat a 425°F/220°C/Gas 7 oven.
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.