Cheat's Cherry Pie

INGREDIENTS

1 roll of shortcrust pastry
450g cherries
300g sugar
60g cornflour
Butter for greasing dish

METHOD

Roll out your pastry so that it covers the bottom and sides of your greased pie dish (a dish about 8 inches wide will do). Don't forget to roll out enough pastry too, to cover the top of the pie. Or if you haven't got enough left, roll out a few strips and adopt the old favourite "rustic lattice" look.

On a medium heat, simmer the cherries in a saucepan until there is plenty of juice in the bottom of the pan. Then add the sugar and cornflour. The cornflour will help the sauce thicken, creating that lovely sticky cherry jam.

Put the cherry filling into your pastry lined pie dish. Put the pastry top on and crimp the edges together with your fingers. Put a slit in the pastry top to let the steam out. Sprinkle the top of the pie with extra sugar.

Pop your pie into the oven at 190c (170c fan oven) for 50 minutes.

HEALTH AND SAFETY NOTE
When you remove the pie from the oven - Caution! The filling is hot!