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1kg cherries
Lemon juice, to taste
2 tbsp cornflour
100g caster sugar, plus extra for dusting
½ vanilla pod, split lengthways or essence
For the pastry

350g plain flour, plus extra for dusting
150g cold unsalted butter, diced
100g caster sugar
2 large free-range egg yolks
Cold milk
Or a good puff pastry substitute

Make the pastry. You can use a food processor if you like. So, either rub or blitz the flour and butter until you have crumbs. Add the sugar, almonds and egg yolks and either knead or pulse into a dough – you might need a dash of cold milk to bind it together. Wrap in cling film and chill in the fridge for at least 30 minutes.
Meanwhile, pit the cherries. Toss with a squeeze of lemon juice and set aside. In a small bowl, mix the cornflour to a paste with 2 tablespoons water and set aside.
Put the sugar in a wide pan, scrape in the vanilla seeds or drizzle with essence. Over a low heat dissolve the sugar, then increase the heat and cook, without stirring, until you have a dark caramel. Lower the heat and add the cherries and liqueur, if using. At first the mixture will seem unpromising, but as the cherries cook and their juices run, it will loosen. Once you have a loose, dark compote, add the cornflour mix and stir until thick enough to coat the back of the spoon. Set aside to cool.
Preheat the oven to 200°C/fan180°C/gas 6 and pop in a baking sheet. On a lightly floured surface, roll out two-thirds of the pastry and use to line a 20cm x 4cm deep pie dish or fluted tart tin. Fill with the compote.
Roll out the rest of the pastry to make a lid, then brush the edge of the base with water. Lay the lid on top of the pie and crimp the edges to seal. Brush with a little cold milk.
Transfer the pie to the hot baking sheet and bake for 30-35 minutes or until golden and bubbling. Rest for 10 minutes. Dust with caster sugar and serve while hot or cold with vanilla ice cream

Suitable Wine

Perfect Season

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