Cherry pie

Method

1. For the pastry, put the butter and flour in a food processor and pulse until you have a coarse crumb
2. Add the icing sugar, and pulse to combine
3. Whisk together the egg, vodka and vanilla
4. Drizzle into the flour mixture a little at a time, pulsing briefly until the mixture starts to clump together
5. Tip out onto a work surface and knead briefly until you have a smooth dough
6. Pat into two equal sized disks
7. Wrap in cling film and chill for 30 mins
8. Meanwhile, put the cherries, jam, cornflour, lemon juice and 50g caster sugar in a bowl and mix together until well combined, with no clumps of flour
9. Preheat the oven to 200°C/fan 180°C/gas 6 and put a large baking tray on the middle shelf
10. Unwrap one piece of pastry and carefully roll out on a lightly floured surface until large enough to line the base and sides of a deep 23cm pie dish (roughly the thickness of a £1 coin)
11. Carefully line the tin, then scatter the ground almonds over the base and spoon over the filling
12. Roll the remaining pastry out to the thickness of a £1 coin and slice into strips about 1cm wide, long enough to reach across the top of the pie
13. Weave a lattice over the top of the pie using the strips, sticking them to the pastry with a little beaten egg as you go
14. Brush the top with beaten egg and sprinkle over the remaining caster sugar
15. Transfer the dish to the hot baking tray and bake for 45-50 mins, until golden and bubbling
16. Allow to cool for at least 30 mins before serving with a scoop of vanilla ice cream

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