Classic cherry pie recipe

Unroll one sheet of pastry (1 pack) and roll out to 4mm thick. Lightly grease a 23cm pie or flan tin and line with the pastry, leaving a slight overhang. Chill in the fridge while you make the filling.

Add the cherries (800 g), lemon juice (1), 75g of sugar (75 g) and water (100 ml) to a saucepan and cook over a medium heat until the cherries are soft. Strain the mixture through a sieve over a bowl. Whisk the cornflour (3 tbsp) into 2 tbsp of cold water and then add to the mixture. Pour the liquid back into the pan with the cherry jam (150 g) and bring to a simmer over a medium heat, then cook until dark and sticky. Add back to the bowl with the whole cherries and stir through the almond extract (1/4 tsp). Leave to cool completely.

Roll out the remaining pastry (1 pack) to 4mm thick and cut into 8 2cm strips for the lattice top. Place on a greaseproof‑lined plate and chill in the fridge.

Sprinkle the ground almonds (2 tbsp) into the base of the pastry case (this will help to keep the bottom crisp), then spoon the cooled cherry mixture into the pastry case. Lay half the pastry strips evenly over the top, then weave the remaining strips over and under to create a lattice. Press and crimp the edges to seal with the base, trim any excess pastry and chill until firm.

Preheat the oven to 200°C/180°C fan/gas 6. Brush the pastry with milk (2 tbsp) and sprinkle with the remaining 10g of sugar (10 g). Place the pie on a lined baking tray and bake for 45 minutes, until golden and bubbling.

Leave to cool completely then slice and serve.