Cherry pie

1.Combine cherries, cornflour, kirsch and sugar in a bowl. Cover and rest 1 hour, stirring occasionally.

2.Combine flour, butter and sugar in a large bowl. Using a food processor, process until mixture resembles fine breadcrumbs. Add yolk and chilled water. Process until dough just comes together.

3.Turn pastry onto a lightly floured surface. Knead well, until smooth. Shape into two discs; wrap in plastic wrap. Refrigerate 30 minutes.

4.Preheat oven to 190°C (170°C fan-forced). Roll out half of pastry on a lightly floured surface to a 33cm round. Press firmly into a 23cm pie dish, without stretching pastry. Trim excess; lightly prick base with a fork. Chill 15 minutes.

5.Line pastry with greaseproof paper and half-fill with pastry weights or dried beans. Bake blind 15 minutes, until lightly browned. Remove paper and weights and cool pastry in dish. Stir cherry mixture. Pour into pastry case.

6.Roll remaining pastry into a 25cm round. Place over cherries. Press edges together, trim excess and flute with fingers. Brush with water and sprinkle with sugar. Cut a slit in centre. Bake 35-40 minutes, until golden. Serve warm or at room temperature.