Pies, Puddings and Pottages

Preheat the oven to 170C/325F/gas 3.

Grease the tart tin with butter.

To make the pastry sift the flour and salt into a large mixing bowl or food processor bowl.

Add the butter and rub it in (or process if using food processor) until the mixture resembles fine breadcrumbs.

Break the egg into a cup and add 2 tbsp ice cold water and whisk together.

Add to the pastry mix and bring together to make a dough adding more water if the dough is too dry. If using a processor add the egg mixture and whizz until the mixture forms a ball of dough. If you are using a food processor to make the pastry, I would recommend making it in two batches for this amount of mixture.

Wrap in clingfilm and place in the fridge for 30 minutes.

Place the cherries, caster sugar, cornflour and kirsch (if using) in the medium mixing bowl and stir together thoroughly.

Take the pastry out of the fridge and place on a lightly floured work surface.

Roll out two thirds of the pastry and line the tart tin with it reserving the remaining pastry to make the lid.

Place the cherry mixture into the pie base.

Roll out the pie lid and place over the pie and crimp to secure the edges.

Cut out leaves from any remaining pastry and place on top of the pie in a design of your choosing, sticking them down with a little beaten egg.

Make a small hole in the centre of the lid to allow steam to escape.

Brush the egg white over the pie lid and scatter with caster sugar.

Place in the oven and bake for 35-40 minutes or until golden and filling bubbling. If the top of the pie looks as if it is getting too brown, place a piece of kitchen foil over the top.

Remove from the oven and allow to cool a little before removing the tart tin. You may need to leave the tin base in place as by removing it you risk the pie breaking.

Place on a serving plate and serve warm with cream.