Ingredients

Step by step

1. Preheat the oven to 200°C, fan 180°C, gas 6.
2. For the pastry, put the flour into a food processor with the cinnamon, icing sugar and butter. Pulse briefly until large clumps form, then add the buttermilk, pulsing between additions, until the pastry comes together. Alternatively, rub the butter into the dry ingredients by hand, then mix in the buttermilk. Tip the pastry out onto a lightly floured surface and bring it together with your hands. Form the pastry into a disc shape, wrap it in clingfilm and chill it for an hour.
3. Tip the cherries into a pan with the sugar, vanilla and 3 tablespoons water. Cook over a medium heat, covered with a lid, for 7-8 minutes until the cherries begin to soften and release their juice; give them a stir occasionally. Allow to cool.
4. Spoon the cherries into a 24cm (top diameter) pie plate.
5. Cut a little of the pastry from the disc, roll it into a strip and use to line the edge of the pie plate. Brush the edges of the pastry with a little of the egg yolk. Roll out the pastry disc and use it to top the pie, pressing down the edges so they stick, then trim the edges with a sharp knife. You can use any pastry trimmings to make a pattern for the top (stick them on with a little egg yolk).
6. Brush the top of pie with egg yolk and sprinkle it with the demerara sugar. Bake the pie in the preheated oven for 25-30 minutes until the pastry is golden and crisp. Serve warm with softly whipped cream.