300g Frozen cherries, defrosted
2 Tbs water
2 medium sized eating apples, peeled and sliced
1 Tbs cornflower
dash of kirsch (optional)
600g sweet short pastry, defrosted
1 egg, beaten
Place cherries in pan with the water & poach till cherries are just warm. Use a slotted spoon to remove cherries from liquid. Set aide. Add finely sliced apples to cooking liquid & cook 5 min until tender.
Dissolve cornflour in dash of water or kirsch, add to pan & cook until thickended.
Remove from heat, add cherries and cool/
Cut pastry block almost in hald, making one piece a little larger than the other. Roll out the larger piece to cover base and sides of 23cm shallow pie dish. Trim edges and refridgerate.
Roll outher piece of pastry to 3mm thick. Rest 5 mins before cutting into 3cm wide strips.
Brush edge of pastry ith beaten egg. Fill centre with cooled fruit mixture. Place sufficient strips across top of pastry dish to form lattice pattern. Trim edges and brush top of pie with egg wash.
Bake 200ºC in middle of overn for 10 mins. Cover with paper, and the lower temp to 180ºC for further 20 mins until pastry is golden brown and cherry sauce is bubbling over the top.
Cool 15 mins before serving.