Juicy Cherry Dream Pie

1. Prepare the Pastry:
Start by making your pastry. In a food processor, combine the plain flour, 50g ground almonds, cubed cold butter, sugar, and ¼ teaspoon salt. Pulse until the mixture has a breadcrumb-like texture. In a small bowl, whisk together the egg yolks with 2 tablespoons of cold water. Gradually drizzle this mixture into the flour blend, pulsing until the dough begins to form. Transfer the dough to a floured surface and knead it gently until smooth. Split the dough into two equal pieces and shape each into a disc. Wrap in plastic wrap and refrigerate for 30 minutes. If not using immediately, it can be stored in the fridge for up to two days.

2. Pit the Cherries:
While the pastry chills, prepare the cherries. Remove the pits by either halving them or using a cherry pitter. In a large bowl, mix the pitted cherries with the cherry jam, 50g sugar, and cornflour until well combined and no dry spots remain.

3. Roll Out the Pastry:
Once your pastry has chilled, take it out of the fridge. If it has been chilling for over 30 minutes, let it sit at room temperature for about 20 minutes to soften slightly. Preheat your oven to 200°C (or 180°C fan/gas mark 6). Lightly dust your work surface with flour. Unwrap one disc of pastry and roll it out until it's large enough to fit a 25cm pie dish or skillet. The pastry may be delicate, so if cracks appear, simply patch them as you go. Carefully transfer the pastry to the dish, allowing for a slight overhang. Sprinkle the reserved 2 tablespoons of ground almonds evenly over the base, then layer the cherry filling on top.

4. Add the Pie Top:
Roll out the second disc of pastry for the top. Brush a little beaten egg white around the edge of the pastry base. Place the top pastry over the filling, making sure to pierce a hole in the center for steam to escape. If you prefer a lattice top, cut the pastry into strips and arrange half of them over the pie, leaving gaps in between. Weave the remaining strips in the opposite direction to create a crisscross pattern. Press the edges together firmly and trim any excess.

5. Decorative Finishing:
Crimp the edges for a neat look, or use any leftover pastry scraps to make fun shapes for decoration. Attach these with a bit of egg wash. Brush the entire pie with a thin layer of egg wash and sprinkle with caster sugar for a beautiful finish.

6. Bake the Pie:
Bake the pie for 55 minutes to 1 hour, checking at the 40-minute mark. If the edges start to brown too quickly, cover them with foil. Once baked, take the pie out of the oven and let it cool for about 1 hour. Cutting too soon may cause the juices to run. For the best taste, serve warm with a scoop of cream or ice cream!