Instructions: Gently heat the cherries with the sugar stirring occasionally.

When the sugar has dissolved bring to the boil and cook until the mixture is thick and syrupy. Leave to cool.

Set the oven at Gas Mark 7 425 degrees F 220 degrees C. Roll out half the pastry and use to line the pie plate.

Spoon in the filling.

Dampen the edges of the pastry with a little water.

Roll out the remaining pastry and using the rolling pin to take the weight of the pastry carefully cover the pie.

Seal the edges together firmly and trim off the excess pastry.

Make a small steam hole in the centre of the pie.

Decorate the pie if wished with leaves or cherry shapes cut from the pastry trimmings.

Brush the pie with a little milk and dust with caster sugar.

Bake for 25 to 30 minutes until the pastry is crisp and golden. (Stand heatproof glass or china pie plates on a preheated baking tray in the oven to prevent the bottom layer of pastry becoming soggy.)

Serve hot.

Serves 6

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