Name: Cherry Pie
Ingredients: 1–2 tablespoons juice from drained cherries; 1 tablespoon flour, preferably Italian 00 flour; 240 g self-raising flour; 120 g butter, cold and diced; 2 egg yolks beaten with ¼ teaspoon vanilla extract, pinch of salt and 2 tablespoons of iced water; 680 g jar morello cherries in syrup; 30 g butter, melted; 90 g sugar

Preparation info

Difficulty
Easy

Appears in

How To Eat

By Nigella Lawson

Published 1998

About

My generation is, effectively, American-reared, so I suppose it’s not surprising if we have a certain kitchen nostalgia for these foods we’ve never eaten, only seen in films or read in those exotically demotic stories and novels. And you don’t get much more evocatively downhome than a cherry pie. If you were serious about such matters you’d be stoning the fresh cherries yourself, but apart from a brief burst of enthusiasm when I got a friend to bring over a cherry stoner with her when she c