Cherry Pie

For the pastry

400 g plain flour

50 g almond meal

225 g butter

75 g caster sugar

2 egg yolks

30-45 mL cold water

For the filling

• 1 × 400 g tin cherry pie filling
• 50 g caster sugar, plus ½ tbsp extra
• 1 tbsp milk, for brushing

To serve

• Peters Original Vanilla Ice Cream

1. To make the pastry, place the flour, almond meal, butter and caster sugar in a bowl. Using your fingertips or a hand-held mixer, blend until the mixture resembles breadcrumbs. In a small bowl, whisk the egg yolks with the water, then add to the flour mixture. Mix until it comes together as a dough. Divide into two pieces, one slightly larger than the other (about a 60:40 ratio). Shape into balls, cover with cling wrap and chill for 30 minutes.
2. Stir the cherry pie filling with 50 grams of caster sugar and set aside.
3. Preheat the oven to 200°C and place a heavy baking tray in the oven to heat. Roll out the larger portion of pastry on a floured surface to about 4 mm thick and use it to line a 25 cm tart tin, ensuring it covers the base and sides with a little overhang. Spoon in the cherry filling and level it out.
4. Roll out the smaller portion of pastry to the same thickness and cut into strips to form a lattice top. Place over the pie, brush with milk and sprinkle with the extra ½ tbsp caster sugar.
5. Place the pie tin on the hot tray and bake for 1 hour, or until the pastry is golden and the filling is bubbling. Cool for 10 minutes before serving warm with vanilla ice cream.