ASDA part of the Wal-Mart family

• 50g caster sugar
• 1tbsp lemon juice
• 400g cherries, halved and pitted
• 2tsp cornflour
• 1tbsp Kirsch (optional)
• 680g frozen shortcrust pastry, thawed
• 1tbsp semolina (optional)
• 1tbsp milk
• 3tsp granulated sugar

1 Simmer the sugar and 100ml water over a low heat until sugar has dissolved. Add the lemon juice and cherries. Turn up heat to medium and cook for 5 minutes. Dissolve the cornflour with 1 tablespoon of the cooking liquid, then stir into the cherries. Cook for 2 to 3 minutes until thickened. Stir in the Kirsch, if using. Leave to cool.

2 On a lightly floured surface, roll out half of the pastry to the thickness of a £1 coin. Use the pastry to line a 20cm or 21cm pie dish. Sprinkle semolina (if using) over the pastry base then pile in the cooled cherry mixture.

3 Roll out remaining pastry into a circle. Brush edge of pastry with water and arrange the circle of pastry on top. Trim edges with a knife and crimp with a fork. Make 2 small cuts in the top, then chill for 30 minutes.

4 Preheat oven to 180C/Gas 4. Put the pie on a preheated baking sheet. Brush the top with milk and sprinkle with sugar. Bake for 40 to 45 minutes until golden. Serve with clotted cream.