Cherry pie
It is really worth making your own pa stry!
For the pastry
155g (5½oz) cold butter, cut into small cubes
285g (10oz) plain fl our, plus extra for rolling
a pinch of salt
40g (1½oz) icing sugar
2 free-range eggs yolks, plus 1 freerange egg, beaten, for brushing
For the filling
2 × 425g (15oz) tins of pitted cherries in syrup, drained