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1
Set oven to 400F or gas Mark 6.
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2
Make the pastry- Sift the flour, salt, cornflour and icing sugar into a bowl.
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3
Rub in the mixed lard/margarine and bind into a dough with the egg yolk and water.
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4
Knead the pastry lightly and roll out.
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5
Grease a 9 inch pie dish and line with the rolled out pastry.
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6
Bake blind for 15 minutes.
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7
Reduce oven temperature to 325F or gas Mark 3.
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8
Remove pie shell from oven.
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9
Arrange cherries in the pastry case.
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10
Mix the sugar, eggs and almonds together with the almond essence.
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11
Pour the mixture over the cherries.
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12
Bake for 50- 60 minutes until firm and golden.
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13
Serve hot or cold with cream and/or ice cream.
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14
NB Baking blind is to place s piece of baking paper in the shell, then fill the shell with split peas (or other appropriate filling).
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15
The peas and paper are removed when the shell is cooked.
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16
This causes an even heat to be distributed and at the same time prevents the bottom and the sides of the shell from expanding too much and appearing'lumpy'.
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17
It also helps give the shell a pale colour so that when it is baked later with a filling it does not go black.
