Cherry Pie

• 2 1/4 cups all-purpose flour
• 2/3 cup butter, chilled and diced
• 1/2 cup granulated sugar
• 1 None egg, beaten
• 1/2 cup ground hazelnuts
• 2 1/4 lb fresh cherries, pitted
• 4 tsp cornstarch
• 1 tsp ground cinnamon
• 1 None egg yolk
• 3 tbsp heavy cream

1. Place the flour in a bowl with a pinch of salt. Cut in the butter until crumbly. Add 1/3 cup sugar, the egg and about 2 tbsp cold water and mix into a crumbly dough. Knead lightly until smooth. Wrap in plastic wrap and chill for 30 mins.
2. Preheat the oven to 375u0b0F. Place a baking sheet in the oven. Roll out 3/4 of the chilled pastry on a lightly floured surface and use to line a 9 inch pie dish. Add the ground hazelnuts. Mix the cherries with the cornstarch, cinnamon and 2 tbsp sugar then add to the pie dish. Brush the edges with water. Roll out the remaining dough into an 8 inch circle then use a rotary cutter to score the dough. Drape over the pie dish, gently pulling apart to reveal the cuts. Seal the edges. Mix the egg yolk and cream and brush over the crust. Sprinkle with the remaining sugar.
3. Place on the hot baking sheet and bake for around 1 hour until the crust is golden. Cover loosely with foil after about 40 mins if the top browns too quickly.

flour, butter, granulated sugar, egg, ground hazelnuts, fresh cherries, cornstarch, ground cinnamon, egg yolk, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/18059 (may not work)