Method
Combine the flour, caster sugar, and salt. Rub in the cold cubed butter until it resembles breadcrumbs. Gradually add the cold water, mixing until the dough comes together. Shape into a ball, flatten, wrap, and refrigerate for at least 30 minutes.Combine the cherries, caster sugar, cornflour, lemon juice, and two tablespoons of kirsch. Mix well.
Roll out the chilled pastry dough into a circle large enough to line a 9-inch pie dish. Trim any excess dough. Transfer the pastry to the pie dish. Pour in the cherry filling.
Roll out the remaining pastry dough. Cover the pie completely or create a lattice crust. Trim any excess dough and crimp the edges to seal.
Beat the egg with milk or water. Brush the top of the pastry with the egg wash.
Bake in a preheated oven at 200°C (180°C fan) for 45-50 minutes, or until golden brown and the filling is bubbling.
Allow the pie to cool for at least 30 minutes before serving. Dust with icing sugar before serving if desired.
Ingredients
For the pastry:
250g plain flour
125g unsalted butter, cold and cubed
1 tablespoon caster sugar
Pinch of salt
4-6 tablespoons cold water
For the filling:
1 jar Opies cherries in Kirsch, drained with kirsch separated
2 tablespoons cornflour (cornstarch)
1 tablespoon lemon juice
For the egg wash:
1 egg, beaten
1 tablespoon milk or water
For serving:
Icing sugar, for dusting
