Cherry Pie

From Cherrapeño
Recipe adapted from Recipe Zaar

4 cups of cherries, pitted
1 cup granulated sugar
½ cup plain flour
½ teaspoon cinnamon
Shortcrust pastry - enough for a 9 inch pie
1 egg for glazing
1 teaspoon demerara sugar to sprinkle on the top

Once you have pitted the cherries, mix in the sugar, flour and cinnamon.

Roll out half the pastry to fit the bottom of a deep, 9" tart pan, I like to line the bottom with some non-stick baking parchment.

Spoon in the cherry mixture and roll out the rest of the pastry to cover the pie. Brush the edges with a little beaten egg to make sure the edges of the pastry stick together. Brush some more egg over the top of the pie, sprinkle with some coarse demerara sugar and cut a couple of vents in the top with a knife.

Bake in a medium hot oven, 180º for about an hour, until the pastry is nicely brown and cooked underneath.