Cherry Pie with Sour Cream

• 500 g red cherries or good-quality canned black cherries, stoned
• 200 g caster sugar
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Put the cherries in a saucepan with the caster sugar and water.

Bring to the boil and simmer for 5 minutes. (If using canned cherries replace the water and sugar with the syrup from the can.)

Dilute the arrowroot with a little water, add to the cherries and simmer for a further 3-4 minutes, stirring occasionally.

Transfer into a bowl, lay a piece of clingfilm on the surf