Cherry Pie

Method

1. Put 60 g of plain flour, 5 g of caster sugar and a pinch of fine salt in a bowl. Add 30 g of cold diced butter and rub it in with your fingertips until the mixture looks like coarse breadcrumbs with a few flatter flakes still visible.
2. Sprinkle over 1 tbsp of ice-cold water and cut it through with a knife, then press the crumbs into a ball without kneading. Flatten into a disc, wrap and chill for 30 minutes so the gluten relaxes and the butter firms up.
3. Meanwhile, toss 200 g of pitted cherries with 25 g of caster sugar, 1.5 tsp of cornflour, 1 tsp of lemon juice and 2 drops of almond extract. Leave to macerate for 10 minutes, stirring once, until the sugar has drawn out a little syrup. Heat the oven to 200C (180C fan) and put a baking tray on the middle shelf.