A pastry parcel of summer sweetness and ruby-red cherries, this recipe is both easy as pie and a feast for the eyes.

Pastry:

Filling:

Glaze:

Method:

1. Start by preheating your oven to 200°C, 400°F or gas mark 6.
2. Then sieve the flour into a large mixing bowl, add the Stork and rub together into a fine breadcrumby mixture.
3. Add 2 tablespoons of cold water and mix together into a firm dough.
4. Roll it out on a lightly floured surface, to around 3mm thick.
5. Use your pie dish to cut two pastry circles.
6. Line your pie dish with one circle, spoon in the filling and pop the other one on top.
7. Pinch around the edges to seal your pie, and make a small slit in the top.
8. Brush the top with a little beaten egg or milk and sprinkle with caster sugar.
9. Bake for 20 – 25 minutes.
10. Easy as pie – literally.