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Grease a pie dish, roll out the pastry and lay over the pie dish, pressing into the shape and cutting off any excess pastry from the edges
Place the cherries in a bowl and add the vanilla.
Grate in the zest from the lemon and squeeze over the juice.
Stir in the sugar and cornflour.
Pour the cherries into your pie case.
Create a design for the top of your pie with the remaining pastry, then brush with milk and sprinkle with extra sugar.
Bake for an hour at 180ºC.