Method
1. Place the flour and salt in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Gradually add cold water, mixing until a dough forms. Shape into a ball, flatten, wrap and refrigerate for at least 30 minutes.2. In a separate bowl, mix the cherries, caster sugar, cornflour, lemon juice and 2 tablespoons of the reserved kirsch.
3. Roll out the chilled pastry into a circle large enough to line a 9-inch pie dish. Transfer the pastry to the dish and trim any excess.
4. Pour the Opies Black Cherries in Kirsch filling into the pastry-lined dish.
5. Roll out the remaining pastry. Either cover the pie completely or create a lattice pattern. Trim any excess and crimp the edges to seal.
6. Beat the egg with milk or water and brush over the top of the pastry.
7. Bake in a preheated oven at 200°C (180°C fan) for 45–50 minutes, or until golden brown and the filling is bubbling.
8. Allow the pie to cool for at least 30 minutes before serving. Dust with icing sugar if desired.
Ingredients
For the pastry:
250g plain flour
Pinch of salt
125g unsalted butter, cold and cubed
4–6 tablespoons cold water
For the filling:
1 jar Opies Black Cherries in Kirsch, drained and syrup reserved
1 tablespoon caster sugar
2 tablespoons cornflour
1 tablespoon lemon juice
For the egg wash:
1 egg, beaten
1 tablespoon milk or water
For serving:
Icing sugar, for dusting
