Cherry Pie

8 oz. / 230 g flour
4 oz. / 115 g. fat
1/2 teaspoon baking powder
Pinch of salt
Water to mix

Cook cherries in very little water for about ten minutes. Make short crust pastry with above ingredients. Line pie plate with half the pastry, add drained cherries and sprinkle liberally with sugar.

Roll the rest of the pastry to fit the top of pie. Damp edges of crust with cold water, lay pastry lid in position. Make slit in top, sprinkle with sugar. Stand on solid shelf and bake for 30 minutes in hot oven (Regulo 7 / 450^o F. / 230 C.). Serve hot or cold with custard.

Related articles

• Rosemary Honey Shoofly Pie (thebakingbird.com)
• My first Apple Pie (transitioningvegan.wordpress.com)
• How to Make a Pie Crust Ahead of Time (wikihow.com)
• Recipe: Vanilla Bean Apple Pie (evhavens.com)