-
To make filling, drain cherries on
sheets of absorbent kitchen paper.
-
Place cherries, sugar, flour and mixed
spice in a bowl and mix to combine.
-
Roll out two thirds of the pastry to 3
mm thick and line a greased 23 cm pie dish.
-
Spoon filling into pastry case.
-
Roll out remaining pastry and, using a
pastry cutter, cut into 2 cm wide strips.
-
Twist each strip and arrange in a
lattice pattern over filling.
-
Brush edge of pie with a little water
and seal each strip to edge.
-
Bake pie for 20 minutes, then reduce
temperature to 160C/325F/Gas 3 and bake for 30-40 minutes longer or
until pastry is golden and cooked through.
