Steps
- Pulse 400g of all-purpose flour, 50g of ground almonds, 225g of cold butter, 75g of superfine sugar, and ¼ teaspoon of salt into crumbs.
- Beat 2 egg yolks with 2 tablespoons of cold water and pulse into the crumbs until clumping. Knead briefly, divide into two disks, wrap, and chill for 30 minutes.
- Halve and pit 800g of fresh cherries. Toss with 150g of cherry jam, 50g of superfine sugar, and 2½ tablespoons of cornstarch.
- Preheat to 400°F / 200°C. Roll one disk on a floured surface and line a 10in / 25cm pie dish. Scatter 2 tablespoons of ground almonds over the base and add the filling.
- Beat 1 egg white and brush the pastry edge. Roll and cut the remaining dough into strips; weave over the filling, press the edges together, trim, and crimp.
- Brush with the remaining egg white and sprinkle with superfine sugar. Bake for 55-60 minutes, until golden, checking after 40 minutes and shielding darkening edges with foil.
- Cool for 1 hour before slicing.