Cherry Pie

Filling

• 750 g fresh cherries (ideally the red ones)
• 150 g good-quality black cherry jam
• 100<

To make the filling, remove the cherry stalks and flick out the stones (use a cherry stoner if you have one, but if not cut the cherries almost in half to ease out the stones). Put the fruit to one side.

Spoon the cherry jam into a small saucepan and add the 100ml water. Heat gently, stirring constantly, until the jam melts and begins to bubble. Mix the arrowroot with 2 tablespoons cold