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450g/1lb shortcrust pastry
450g/1lb pitted sour cherries
double cream, to serve
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Roll out the pastry, and use to line a greased 20cm/8in pie dish,
allowing the sides of the pastry to hang over the edge. Fill the lined dish
with the cherries. Fold the edges of the dough over the filling, sealing
them where they meet in the centre. Prick the pastry top with a fork.
• Bake in the oven for 30 minutes or until the pastry is lightly browned.
Serve with cream.
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