Rav Gill served up a delicious American style baked cherry pie with almond extract/liqueur on Saturday Kitchen.

The ingredients for the pastry are: 225g strong white flour, 5g fine salt, 15g caster sugar, 175g unsalted butter, cold, cubed, plus extra for greasing, 2 tbsp milk, for brushing and 1 tbsp demerara sugar, for sprinkling.

For the cherries: 500g cherries, pitted (or frozen), 180g golden caster sugar, ¼ tsp almond extract, or almond liqueur, such as Disaronno (optional) and 50g cornflour.

To serve: vanilla ice cream, custard or cream.

See recipes by Rav in her book titled: The Pastry Chef’s Guide: The secret to successful baking every time available from Amazon now.