Walnut and Cherry Pie

Sift flour into a bowl, add cold butter grated on a fine grater, and rub together with your fingertips until it resembles breadcrumbs.

Stir in sugar, salt, egg, and vanilla extract. Mix with a spatula first, then work it together by hand until you have a ball of dough.

Butter your baking pan. Press the dough in, forming an even crust with raised edges. To prevent puffing, cover with parchment paper and scatter dried beans or peas on top.

Bake in a preheated 180°C (350°F) oven for 15–20 minutes, then remove the beans and bake for another 10 minutes or so.

Prepare the filling. Thaw the cherries if frozen and drain off any liquid. Pulse the walnuts in a blender until very finely ground. Mix in flour and salt.

In a separate bowl, soften the butter and beat it with sugar, then add the eggs one at a time along with the vanilla extract.

Fold the butter-sugar mixture into the walnut mixture. Gently fold in some of the cherries using a spatula until just combined.

Assemble the pie. Spread the walnut-cherry cream evenly over the par-baked crust. Arrange the remaining cherries on top, pressing them lightly into the cream.