American cherry pie


For the pastry

  • 300 g plain flour
  • 2 tbsp icing sugar
  • 1 large pinches salt
  • 170 g chilled unsalted butter
  • 170 g cream cheese
  • 60-80 ml single or double cream
For the filling

  • 1 kg pitted sour or sweet cherries
  • 235 g caster sugar, if using sour cherries, 140g if using sweet
  • 1 heaped tsp ground cinnamon
  • 1/2 small lemons, juice only
  • 3 rounded tbsp cornflour
To serve

  • cream, vanilla or white chocolate ice cream


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