Ingredients
Pie filling
1 lb fresh cherries
4 oz black cherry jam
2 tsp arrowroot
75 ml water
Pie
Short crust pastry (either pre-rolled or made from 10 oz/250g plain flour, 50 oz/140 g butter, 3 tablespoon water, 1 egg and a pinch salt).
1 egg, beaten
2 tablespoons caster sugar
Remove the stones and stalks from the cherries. Heat the jam and water in a pan gently until the jam bubbles, Add the arrowroot and continue to stir until mixture thickens. Add the cherries to the mixture and stir until they are covered. Allow to cool.
Divide the pastry into two. Roll out the first piece of pastry and line a 10" pie dish. Transfer the cherry filling into the pie dish. Roll out the second piece of pastry and place over the top of the pie dish. Press firmly around the edges to join the seam and trim, placing a hole in the centre of the pie to allow steam to escape. Glaze with the egg and sprinkle with sugar.
Cook in an oven set to 200C/400F for 40 minutes or until the pie is golden brown.
Serve with vanilla ice-cream.
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