Cherry Pie with Pistachio Pastry

Pistachio Puff Pastry

• 50 g pistachio nuts, unsalted, shelled
• 200 g unsalted butter, diced (1 cm) then frozen for 30 minutes
• 175 g plain flour, plus extra for dusting
• 1 pinch fine sea salt
• 6 Tbsp water, cold

Cherry Filling

• 650 g tinned pitted black cherries, in syrup, drained
• 100 g caster sugar
• 25 g tapioca starch
• 2 Tbsp lemon juice
• ¼ tsp natural vanilla extract

Assembly

• 1 egg, beaten, for glazing