Cherry Pie

Directions

1. 1
   Combine cherries, cornstarch, kirsch and sugar in a bowl. Cover and set aside for 1 hour, stirring occasionally.
2. 2
   Meanwhile combine flour, butter and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolks and 2 tbsp chilled water. Process until dough just comes together. Turn out onto a lightly floured surface and knead until smooth. Shape into two discs, wrap in plastic wrap and chill for 30 mins.
3. 3
   Preheat oven to 375°F. On a lightly floured surface, roll out 1 disc of dough into a 13 inch disc. Use to line a 9 inch pie dish. Trim excess then lightly prick base with a fork. Chill for 15 mins.
4. 4
   Line pie shell with parchment paper and fill with pie weights. Blind bake for 15 mins, until lightly browned. Remove paper and weights. Let cool in dish. Stir cherry mixture then transfer to pie shell.
5. 5
   Roll remaining dough out into a 10 inch disc. Place over cherries. Press edges together and trim excess. Brush with water and sprinkle with demerara sugar. Cut a slit in the center and bake for 35-40 mins, until golden. Serve warm or at room temperature.