Cherry Pie

Everyone should have a cherry pie recipe in their back pocket. I highly recommend this recipe for the flexible crust, allowing you to take your time learning the lattice pattern without it cracking/breaking.

Paul Hollywood's Latticed Cherry Pie
From the GBBO website

Ingredients:
For the pastry:
300g plain flour, plus extra for dusting
175g salted butter, cubed and chilled
40g icing sugar, sifted, plus optional extra for dusting
1 egg yolk (reserve the egg white to glaze)
3–4 tbsp ice-cold water
1 tsp vanilla extract
2 tsp preserving sugar

For the filling:
600g frozen cherries, defrosted and drained
3 tbsp cornflour
75g caster sugar
200g cherry jam
25g salted butter

Recipe summary: rub together flour and butter. Stir in powdered sugar. Whisk together egg yolk, water, and vanilla. Stir into butter/flour mixture until combined. Lightly knead until smooth. Divide into two sections (1/3-2/3). Roll larger piece into 25cm wide circle. Chill in frig for 15 minutes. Roll smaller piece into 20cm wide square. Chill in frig for 15 minutes. Stir together cherries with other ingredients except for butter. Push dough circle into 20cm tart pan with removable bottom. Add filling. Cut square dough piece into 10 strips. Brush with egg white. Cover filling with latticed strips. Bake at 425F/220C for 15 minutes. Lower heat to 350F/180C for another 25-30 minutes. Let cool for several hours or overnight.

Serve with vanilla bean ice cream.