Cherry Pie

Cherry Filling

• 40 g cornflour
• 120 g water
• 1000 g frozen pitted cherries
  or 1000 g fresh cherries, pitted
• 150 g jam sugar
• 30 g lemon juice
• ½ tsp almond extract

Almond Shortcrust Pastry

• 125 g unsalted butter, diced, plus extra for greasing
• ½ tsp vanilla bean paste
• ½ tsp almond extract
• 50 g caster sugar
• 1 medium egg
• 150 g plain flour, plus extra for dusting
• 100 g ground almonds

Assembly

• 1 medium egg, beaten

Crème Anglaise

• 250 g whole milk
• 1 ½ tsp vanilla bean paste
• 3 egg yolks, from medium eggs
• 50 g caster sugar
• 10 g cornflour
• 10 g plain flour