Serve up a generous slice of this pie with its juicy cherry centre and sweet, pastry topping. Perfect served with a dollop of cream or a scoop of smooth vanilla ice cream.
- To make the filling, remove the cherry stalks and flick out the stones (use a cherry stoner if you have one, but if not cut the cherries almost in half to ease out the stones). Put the fruit to one side.
- Spoon the cherry jam into a small saucepan and add the 100ml water. Heat gently, stirring constantly, until the jam melts and begins to bubble.
- Mix the arrowroot with 2tbsp cold water to form a smooth paste and stir into the pan. Return to the heat and simmer gently, stirring constantly, until the sauce is very thick and smooth. Tip all the cherries into the pan and turn them to coat in the sauce. It will look very sticky, but this is correct; as the cherries cook, they will release more of their juice into the sauce. Transfer to a roughly 1-litre pie dish, piling up well above the rim. Leave to cool.
- To make the pastry, put the flour, butter and sugar in a food processor and blend until the mixture resembles fine breadcrumbs. In a bowl, lightly whisk the egg with the 1tbsp cold water. Put 1tbsp of the egg mixture (to glaze the pie) in a separate small dish. Add the rest slowly to the flour mixture while the motor is running. Stop blending as soon as it begins to form a ball.
- Squidge the pastry into a lump and place it on a lightly floured surface. Roll out with a floured rolling pin to around 7cm larger than the rim of the pie dish. Cut 2 or 3 long, 2.5cm-wide strips from the edges. Brush the rim of the pie dish with a little of the reserved beaten egg and place the strips around the circumference, overlapping slightly at the joins. This will help to make a thicker edge for crimping.
- Brush the pastry rim with more egg and gently lift the remaining rolled pastry over to cover the filling and rim. Press firmly to seal the 2 layers of pastry together, then neatly trim off the excess and crimp the edges with your fingertips. (You can use any pastry trimmings to make decorations for the pie or use for jam tarts.) Place the pie on a sturdy baking tray and chill for 30 minutes.
- Preheat the oven to 200ºC/400ºF/Gas 6.
- Brush the pastry with the remaining egg glaze and sprinkle with the 2tsp sugar. Make a small hole in the centre of the pie with the point of a knife and bake for 25-30 minutes. Reduce the heat to 180ºC/350ºF/Gas 4 and continue cooking for a further 15-20 minutes until the pastry is golden brown and glistening.
- Serve hot with proper custard or cream.
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Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.