Cherry pie is always a crowd pleaser, and soaking the fruit in kirsch really bumps up the cherry flavour. This simple recipe results in a beautiful, sweet, golden crust with a sharp filling, perfect with creamy vanilla ice cream.
Toss the cherries and sugar together with the kirsch and leave to macerate for 20 minutes.
To make the pastry, put the flour in a food processor, add the butter and pulse to breadcrumbs. Add the caster sugar and mix. Add the 2 egg yolks and pulse until the mixture comes together (you might need to add a splash of cold water as well). Wrap in clingfilm and chill for 20 minutes.
Heat the oven to 190c/fan 170c/gas 5. Roll out half the pastry and line 1 large or 4 small pie dishes. Put the cherry mixture in the bottom then roll out the rest of the pastry and drape over the top and trim. Crimp and seal the edges then glaze all over with the remaining egg yolk. bake for 30-35 minutes until the pastry is crisp and golden. In the last 5 minutes of cooking, Sprinkle the demerara sugar over. Rest for 10 minutes before serving with vanilla ice cream.