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maltatoday SUNDAY 15 OCTOBER 2017 THIS WEEK 35 Cherry pie Ingredients Filling • 4 cups cherries, fresh or frozen • 1 ½ cups sugar • 4 tbsp corn flour • ¼ tsp almond extract, optional • 2 tbsp butter • 1 tbsp sugar Pastry • 180g flour • 1 tsp salt • 113g butter, cold and cut into cubes • ¼ cup ice-cold water 1. In a large mixing bowl add the cubed butter to the flour and salt and rub the butter in until you have a breadcrumb-like mixture. 2. Add the water, a little at a time, and bring togeth- er until you get a pastry- like consistency. 3. Cut the pastry in two, reserving one third for the lid and two thirds for the bottom. 4. Wrap in foil and place in the fridge for one hour. 5. Add the cherries to a saucepan and heat until the cherries lose considerable juice. This may take a few mins. 6. In a separate bowl mix together the sugar and the cornflour. 7. Remove the cherries from the heat and add the sugar and cornflour mix. 8. Add the almond extract if using. 9. Return to the heat and cook until the mixture thickens, stirring frequently. 10. Remove from the heat and allow to cool. 11. Roll out the pastry and line a greased, glass pie dish, allowing some of the pas- try to overhang. 12. Add the cooled filling to the pastry and wet the tops of the pastry. 13. Cover with the lid, pressing down the edges and cutting off any overhang with scissors. 14. Cut a couple of holes in the top of the pie to allow the steam to escape. 15. Sprinkle with 1 tbsp sugar. 16. Bake in the oven for 50 mins until the pastry is golden. 17. Allow to cool for 30 mins before serving. Cherries in Malta are pretty expensive and the season is short. This pie is best made with fresh cherries, though it works well with the frozen variety available in supermarkets.