Cherry pie

Preperation time: 50 mins
Cooking time: 50 mins
Serves: 6

Recipe Ingredients

50g caster sugar;
1 tbsp lemon juice;
400g cherries, halved and pitted;
2 tsp cornflour;
1 tbsp Kirsh (optional);
680g shortcrust pastry;
1 tbsp semolina (optional);
1 tbsp milk;
3tsp granulated sugar.

Recipe Method

Put 100ml of water in a pan along with the caster sugar and bring to a simmer, over a low heat until the sugar has dissolved. Add the lemon juice and cherries and turn up the heat to meduim and cook for a further 5 minutes.

Put the cornflour in a mug and mix to a paste using 1 tbsp of the sugar mixture, then stir into the cherries. Cook for about 2 minutes until thickened. Stir in the Kirsch if using. Leave to cool.

Lightly flour the work surface and roll out half of the pastry to the thickness of a £1 coin. Use the pastry to line a 21cm pie dish. Sprinkle the semolina (if using) over the pastry base then spoon in the cooled cherry mixture.

Roll out the remaining pastry into a circle. Brush edge of pastry with water and arrange the circle of pastry on top. Trim edges with a fork. Make 2 small cuts in the top and chill for 30 minutes.

Preheat the oven to 180c/gas 4, with a baking sheet inside. Put the pie on the hot baking sheet. Brush the pie with the milk and sprinkle with the granulated sugar. Bake for 40 minutes until golden. Serve with clotted cream.