Ingredients

• 150g/5oz good-quality black cherry jam
• 100ml/3½fl oz water
• 1 tbsp ground arrowroot
• mixed to a paste with 2 tbsp water
• 750g/1½lb fresh red cherries
• stalks and stones removed
• 250g/9oz plain flour
• plus extra for dusting
• 175g/6oz fridge-cold unsalted butter
• cut into cubes
• 1 tbsp caster sugar
• plus 2 tsp for topping
• 1 large free-range egg
• beaten
• 1 tbsp cold water

Directions

• For the pie filling
• heat the cherry jam and water in a pan over a low heat
• stirring continuously
• until the jam has melted and is starting to bubble.
• Add the arrowroot mixture and stir to combine. Continue to simmer the mixture until the sauce is very thick and smooth.
• Add the cherries and stir carefully to coat them in the hot jam mixture. Transfer the filling mixture to a 1 litre/1¾ pint pie dish (they should reach just above the rim of the dish). Set aside to cool.
• For the pastry
• pulse the flour
• butter and sugar together in a food processor until the mixture resembles fine breadcrumbs.
• Mix together the beaten egg and water. Set aside one tablespoon of this mixture to use as a glaze. With the motor still running
• gradually add the remaining egg and water mixture to the bowl of the food processor a little at a time
• until the mixture comes together as a dough.
• Roll out the pastry onto a lightly floured work surface until it is 7cm/2¾in larger in diameter than the pie dish. Cut two or three long strips from the edges of the pastry (2.5cm/1in wide).
• Brush the rim of the pie dish with a little of the reserved beaten egg. Lay the strips of pastry onto the rim of the pie dish
• overlapping the strips slightly at the joins. (This will make a thicker edge for crimping.) Brush the pastry rim with more of the beaten egg.
• Gently lift the rolled pastry
• using the rolling pin
• and place on top of the cherry filling. Press the pastry down at the edges to seal the layers of pastry together. Trim off any excess pastry
• then crimp the edges with your fingertips.
• Transfer the pie dish to a baking tray and chill in the fridge for 30 minutes.
• Preheat the oven to 200C/400F/Gas 6.
• When the pie has chilled
• brush the pastry lid with the remaining beaten egg and sprinkle over the remaining two teaspoons of sugar. Using a sharp knife
• cut a small cross in the centre of the pie lid.
• Bake the pie in the oven for 25-30 minutes
• then reduce the oven temperature to 180C/350F/Gas 4 and continue to cook for a further 15-20 minutes
• or until the pastry is golden-brown and the pie filling is bubbling.
• Serve hot with custard or cream.