Sunburst cherry blossom pie Recipe | Food Network UK

Ingredients

• For the pastry
• 300g plain flour
• 1/2 tsp salt
• 100g lard, chilled
• 125ml ice cold water (plus 1 tbsp)
• For the cherry blossoms
• Leftover pastry
• 8 red cherries
• 15 dried cherries
• 1 tbsp edible glitter
• For the filling
• 350g frozen dark sweet cherries, thawed
• 300g frozen, pitted red tart cherries, thawed
• 70g dried cherries
• 3 tbsps melted butter
• 60ml tart cherry juice concentrate
• 3 drops almond extract
• 3 drops red food coloring
• 250g caster sugar
• 1/2 vanilla bean pod (extracted seeds only)
• 50g minute tapioca
• 1 tbsp cream
• 1 tbsp caster sugar
• For the glaze
• 40g icing sugar
• 2 tbsp cream