Cherry Pie

To make the pastry, place the flour in a bowl with the sugar and a pinch of salt. Cut the butter and vegetable fat into small pieces and rub between your fingertips until the mixture resembles fine breadcrumbs.

Add 5 tbsp water and bring the mixture to a ball, adding a little more water if necessary. Chill for 30 minutes if possible.

Place the cherries, 100ml of water and the caster sugar in a pan and cook gently for five minutes.

Mix the cornflour with 1 tbsp cold water and add to the cherries, cook for 1 minute until thickened. Turn of the heat and leave to cool.

Set the oven to 200°C (180°C fan, gas mark 6). Roll out half of the pastry on a floured surface to around 3mm thickness. Line a 20cm pie dish and then add the cooled cherries.

Roll out the remaining pastry and trimmings into a circle to form a lid for the pie. Moisten the edges of pastry in the pie dish with water and then carefully lift the lid, using the rolling pin, over the pie. Trim the edges.

Make a small cross in the top of the pie to let the steam escape. Brush the pie with beaten egg white and sprinkle with granulated sugar.

Bake for 10 minutes until the pastry is golden. Then reduce the heat to 180°C (160°C fan, gas mark 4) for a further 10-15 mins. Serve with ice cream.