Cherry meringue pie

Method

1. Make the pastry. Pulse the flour, salt, sugar and butter in a blender, until it resembles breadcrumbs. Add the egg yolk and 1 tbsp cold water. Pulse until it comes together to form a dough. Wrap in cling film, then chill for at least 10 minutes.
2. Preheat the oven to 190°C/fan170°C/gas 5. Roll out the pastry on a floured surface to the thickness of a 50p coin and use to line a deep (3cm) 21cm fluted tart tin. Line with baking paper and fill with baking beans or rice. Place on a baking sheet and bake for 15 minutes. Remove the beans/rice and paper and bake for a further 10-12 minutes until golden and crisp. Set aside to cool. Reduce the oven temperature to 180°C/fan160°C/gas 4.
3. Put the cherries, sugar and kirsch in a pan over a low heat. When the sugar has melted, increase the heat a little and cook for 5-10 minutes until the cherries start to break down. Whizz in a food processor and press through a sieve, back into the pan. You should have approximately 650-700ml juice – top up with water if you don’t have enough.
4. In a bowl, mix the arrowroot with the lemon juice and 1 tbsp water until it forms a paste. Whisk into the cherry mixture and cook over a medium heat until it reaches boiling point. Cook for 3-4 minutes, stirring continuously, until it is really thick. Remove from the heat and beat in the yolks and butter. Cool completely, then pour into the pastry case and chill for 20 minutes to firm up.
5. For the meringue, whisk the egg whites in a clean bowl until they form stiff peaks. Gradually whisk in the sugar until you have a glossy meringue. Pile on top of the filling, swirling with a palette knife to create peaks. Bake for 10-12 minutes until the meringue is lightly golden (if you have chilled the pie for longer it will need a couple of minutes more). Serve immediately with plenty of cream or ice cream.