Cherry Pie by Jamie Oliver

Ingredients:

Filling

• 600 g of cherries
• 30 g butter, plus extra for greasing
• 1 lemon
• 1 tbsp. wheat flour
• 1.5 tbsp corn flour
• 150 g of sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 6 tablespoons of milk

Dough

• 255 g cold butter
• 500 g of premium wheat flour, plus extra for kneading the dough
• 150 g of sugar
• 6 large egg yolks

Preparation:

1. Prepare shortcrust pastry for the pieCut the butter into cubes, then place it in a food processor with the flour and sugar. Process until the mixture resembles breadcrumbs.
   
   Add the egg yolks one at a time, then gradually add 1-2 tablespoons of cold water, stirring until the mixture comes together into a ball.
2. Knead the dough on a lightly floured work surface for 30 seconds. Divide in half, wrap each half in plastic wrap, and chill for at least 1 hour.
3. Lightly grease a 9-inch (22 cm) round metal or glass dish with butter.
   
   Remove the dough from the refrigerator and roll it out on a lightly floured surface into a 30 cm circle, 4 mm to 7 mm thick.
   
   Roll the dough around a rolling pin, then gently unroll it over the dish, pressing it lightly into the bottom and sides of the pan. Trim off any excess dough, leaving 2.5 cm above the edges of the pan. Chill the dough while you prepare the filling.
4. Prepare the pie fillingPit the cherries, then combine them in a bowl with the lemon zest and juice, wheat flour, cornmeal, sugar, and vanilla extract. Mix well.
5. Let the filling sit at room temperature for 10 minutes. Remove the pie dish from the refrigerator and fill it evenly with the filling. Top with chopped butter.
   
   Preheat oven to 200ºC.
   
   Place the remaining dough into the pie crust. Mix the egg and milk together and brush the dough around the edges. Roll it around a rolling pin and place it on top of the pie. Trim off any excess and press the edges firmly to seal the filling inside.
6. Make 3 diagonal cuts on top, brush with egg and bake for 10 minutes.
   
   Reduce heat to 180ºC (350ºF) and bake for 40 minutes or more, until golden brown. Let the cherry pie cool before serving.