Old-Fashioned Cherry Pie

Serves	6 to 8 slices
Prep time	25 minutes
Cook time	35 minutes
Total time	1 hour
Allergy	Egg, Wheat
Dietary	Vegetarian
Meal type	Dessert, Snack
Misc	Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
Occasion	Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
Region	British
By author	Karen S Burns-Booth

A delicious old-fashioned cherry pie that has an attractive lattice work topping with an egg white sugar glaze to make it extra crisp! This delectable cherry pie is perfect for any occasion, whether it be a formal dinner party or a family picnic, and it is just as delicious when served cold. Serve with cream, custard, ice cream, crème fraîche or just by itself for a slice of summer. Frozen and tinned cherries can also be used out of cherry season.

Ingredients

1 x 225g (8 ozs) basic shortcrust pastry
900g (2lbs) fresh cherries, pitted
100g caster sugar, plus extra for egg white glaze
2 teaspoons arrowroot, mixed with a little water (no more than 1 tablespoon water)
2 to 3 tablespoons cherry jam
1 small egg white, beaten

Note

Directions

Step 1	Pre-heat the oven to 200C/400F/Gas mark 6. Mix the cherries with the arrowroot and water and then add the sugar, mix well again.
Step 2	Grease a 23cms (9" to 10") pie tin or plate with a little butter. Divide the pastry into 2/3 and 1/3, and then roll the 2/3 pastry with a rolling pin on a floured board, until it is of an even thickness and will line the base the of the pie tin or plate.Gently pick the pastry up with the aid of the rolling pin and line the pie tin/plate, easing the pastry in so it fits. Trim the pastry overhang off around the rim of the tin/plate. Spoon the jam into the pastry case and gently spread it all over.
Step 3	Pile the cherry mixture into the pie tin/plate, and then roll out the remaining 1/3 of pastry. Cut the pastry into fairly wide strips with a fluted pastry (or pasta) cutter and weave into a lattice pattern over the top of the cherry filling. Dampen the edges of the bottom pastry before pressing the lattice strips down to form a seal and a crust, then trim them. (You can also add a strip of pastry around the edge to cover the lattice work crust, as I have done in the pie that is shown in the photos)
Step 4	Brush the beaten egg white over the lattice strips and then sprinkle with a little caster sugar. Place the pie in the oven on a pre-heated oven tray or sheet, and bake for 25 to 35 minutes, or until the pastry is crisp and golden brown and the cherry filling it bubbling gently.
Step 5	Remove from the oven and allow to cool slightly for 5 minutes before serving with cream, custard, ice cream or just by itself!