Combine the flour and butter in a large bowl. Rub the flour and butter together till the mixture resembles fine breadcrumbs. Mix in the granulated sugar, egg and a little water, just enough to form the dough. Wrap the pastry in cling film and pop it in the fridge to chill for 30 minutes.
Preheat the oven to 200 C / Gas 6. Grease and line a 23cm pie dish.
For the filling:
Meanwhile in a saucepan over a medium heat, combine the cherries, cane sugar, cinnamon and cornflour. Cook and stir for 4 to 6 minutes until heated through and syrupy.
Remove the pastry from the fridge, divide in half then roll out both halves on a floured surface. Line the prepared pie dish with the first sheet and press gently into the sides. Spoon in the cherry mixture then cover with the second pastry lid. Trim and seal the edges. Cut small slits in the pastry lid to allow for steam to escape.
Bake for 30 minutes in the preheated oven, or until the pastry is golden brown. Remove from the oven and cool slightly before serving.
To ensure that this recipe is gluten free, double check all of your ingredients for gluten or gluten free additives.