Cherry Pie

Delicious served warm

Pastry
2 cups of flour Dash of salt 1 tbsp. of sugar	In a medium bowl, combine flour, salt and sugar
2/3 cup of butter (~133g)	Using a fork, cut butter into flour until mixture resembles coarse crumbs
2 tsp. of vinegar 7 tbsp. of cold water	Add vinegar and water to flour mixture and work dough (with your hands) until smooth Put 1/3 aside for top Roll out remaining two thirds on a lightly floured surface to fit pan Place a sheet of oven paper in the tart pan, then place rolled pastry in pan on top of paper Trim edges and prick pastry all over with a fork and bake for 20 minutes and set aside After approx. 5 minutes, check pastry. If it has swelled up in the middle, gently pat it down. With remaining pastry, roll out in a rectangular form. With a pastry cutter, cut 12 1.5cm strips. Set aside.

Filling
450g pkg of frozen cherries 300g frozen raspberries ¾ cup of sugar Juice of ½ a lemon ¼ cup of cornstarch	Place cherries, raspberries, sugar, lemon juice and cornstarch in a medium pot Cook over low-med heat until cherries have thawed (mixture should still be cool) Once bottom pastry has come out of the oven, pour filling into pan
1 tbsp butter, softened 2 tbsp. of milk	Dot pastry with butter Place strips on pie in a lattice pattern Brush pastry with milk and bake for 35 minutes Take out of oven and place on rack to cool Slide pie onto serving dish and remove oven paper