- Make the pastry first by adding the butter and flour to a large mixing bowl. Using your fingertips, rub together the butter and flour until it looks like bread crumbs.
- To the same bowl, add the water, salt, sugar and egg yolk then mix, bringing the ingredients together to form a dough.
- Knead lightly and form into a ball.
- Wrap in cling film and refrigerate for an hour or two
- Next, prepare the cherries by halving and removing the stones. Set aside in a bowl to use later.
- Whilst the pastry is resting and chilling, make the frangipane. In a mixing bowl, cream together the butter and sugar using a spoon until light and fluffy.
- Add the almond, egg and flour and fold carefully until combined.
- Cover and set aside.
- To make the case, preheat the oven to 180c. Remove the pastry from the fridge and lightly flour a work surface to roll out the pastry, until it’s about the same thickness as a £1 coin.
- Using your rolling pin as a support, transfer the pastry to the dish and line, making sure you lightly press into the corners.
- Using a sharp knife, neatly trim the excess pastry from around the edges. Using a fork, prick the bottom of the pastry lining.
- Scrunch up some greaseproof paper (enough to line your dish) and place over the pastry in your dish. Fill with ceramic baking beans or dried beans.
- Place in the oven to blind bake for 20 minutes.
- Once blind baked, remove the baking beans and paper. Reduce the oven temperature to 170c.
- Fill the pastry case with a layer of frangipane then push the cherries into it.
- Place the pie into the oven and bake for 20-25 minutes.
- Once cooked, remove from the oven and leave to cool in it’s dish. Slice and serve when cool. Serve with some clotted or whipped cream and a few fresh cherries on the side
There are so many variations and the pie really does work wonderfully with so many different fruits - you could replace cherries with the same quantity of apple wedges tossed in lemon juice or any seasonal stone fruit (we love damsons!).