Cherries and almonds are a great combination, and both are used in the mouthwatering moist filling.
THE SOUTH-EAST
The name comes from the village of Ripe in the Sussex South Downs, where a pie feast celebrated the cherry harvest.
SERVES 8
225 g (8 oz) plain flour
pinch of salt
25 g (1 oz) cornflour
100 g (4 oz), plus 10 ml (2 tsp) icing sugar
100 g (4 oz) butter
1 egg yolk
450 g (1 lb) cherries, stoned
2 eggs
75 g (3 oz) ground almonds
few drops of almond essence
1. Sift the flour, salt, cornflour and 10 ml (2 tsp) icing sugar into a bowl, then rub in the butter until the mixture resembles fine breadcrumbs. Add the egg yolk and 30 ml (2 tbsp) cold water and stir to bind together.
2. Knead lightly on a lightly floured surface, roll out. Use to line a 23 cm (9 inch) fluted flan tin. Bake blind at 200°C (400°F) mark 6 for 10 - 15 minutes, until set.
3. Arrange cherries in flan case. Mix 100 g (4 oz) icing sugar, eggs, almonds and essence, pour over cherries.
4. Bake at 170°C (325°F) mark 3 for 50 - 60 minutes, until the top is firm and golden.
Serve hot or cold.
