Cherry lattice pie

Method

• Base and topping: Divide pastry in half. Roll out one piece on a lightly floured surface, to a thickness of about 3 mm. Line a greased 23 cm ovenproof pie dish. Chill in refrigerator for about 10 minutes.
• Prick base and bake blind in a preheated oven at 190 °C for 10 minutes. Remove greaseproof paper and beans and continue baking for 5 minutes until pastry is golden brown. Leave to cool slightly.
• Filling: Combine sugar, water and butter in a medium heavy-based saucepan. Bring to the boil and stir until sugar is dissolved. Add a little syrup mixture to custard powder and mix until smooth. Pour back into saucepan and cook for about 2 minutes, while stirring constantly, until slightly thickened.
• Add cherries and simmer for 5 minutes, stirring often, until thickened. Remove from heat and add essence. Leave to cool completely.
• Roll out remaining half of pastry on a lightly floured surface, to a thickness of about 3 mm. Cut into 1.5 cm wide strips. Spoon filling into baked pastry base then cover with pastry strips in a lattice pattern. Brush with beaten egg and milk.
• Bake in a preheated oven at 200 °C for about 20 minutes. Serve at room temperature with whipped cream, if preferred.