Classic Homemade Cherry Pie with Lattice Crust

To make the pastry, combine the flour, 50g of ground almonds, cold butter, 75g of caster sugar, and 1/4 tsp of salt in a food processor. Pulse until the mixture resembles fine breadcrumbs. Lightly beat the egg yolks with 2 tbsp of cold water, then drizzle over the mixture. Pulse again until the dough begins to clump together. Tip the dough onto a clean surface and knead briefly until smooth. Divide into two pieces, shape into flat pucks, wrap in plastic, and chill for at least 30 minutes.

Prepare the filling by removing the stones from the cherries using a cherry pitter or by slicing them in half to pop the stones out. In a large bowl, toss the pitted cherries with the cherry jam, 50g of caster sugar, and the cornflour. Mix thoroughly until the cherries are coated and no dry patches of cornflour remain.

Preheat your oven to 200°C (180°C fan/gas mark 6). If the pastry has been chilled for more than 30 minutes, let it sit at room temperature for 20 minutes to soften slightly. Dust your work surface with flour and roll out one piece of pastry to line a 25cm pie dish or skillet. If the pastry cracks, simply press it back together. Lift the pastry into the dish, allowing a slight overhang. Sprinkle the remaining 2 tbsp of ground almonds over the base, then spread the cherry mixture in an even layer.

Roll out the second piece of pastry. You can place it over the pie as a solid lid (piercing a hole in the center for steam) or create a lattice. For a lattice, cut the pastry into even strips. Arrange half the strips across the pie, then weave the remaining strips over and under in the opposite direction. Press the edges together to seal and trim any excess pastry with a sharp knife.