Traditional cherry pie

Method
Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

1. Rub the flour and butter together in a bowl until the mixture resembles fine breadcrumbs. Add the caster sugar and then a little cold water to bind into a dough. Wrap in cling film and pop in the fridge for 30 minutes.
2. Preheat the oven to 190 C / Gas 5. Grease a pie dish.
3. In a saucepan over a medium heat combine the cherries, demerara sugar, lemon zest, juice and nutmeg. Bring to a gentle simmer and cook until the cherries soften, about 20 minutes.
4. Remove the pastry from the fridge and roll out on a floured surface, adding a little more water if necessary, to a 1cm thickness. Roll enough to line the dish and make a lid.
5. Line the prepared pie dish with the pastry then spoon in the warm filling. Cover with the pastry lid and press the edges together to seal. Trim if necessary and cut two small slits in the top.
6. Bake in the preheated oven for 30 minutes or until the pastry is golden and the filling is piping hot. Remove from the oven and serve.