Franki's Cherry Pie

This is one of my favourite pies to make! It's so tasty hot or cold! I made this for the first time when I was at university, it's so fun to make and no need for a food processor!

1. 1

   Method: Dessert Shortcrust Pastry
   
   Before starting I recommend running your hands under cold water so your hands are very cool. The pastry should not get too warm or be handled excessively.
   
   1. Mix the flour, butter and golden caster sugar in a large bowl until the mixture has the texture of breadcrumbs.
   
   2. Separate the egg yolk from the whites, and disgard the whites.
   
   3. Add the egg yolks one at a time to the crumby mix. As egg sizes don't seem to be that standardised any more, it's best to use your judgement for how many yolks you add. You want the mixture to be moist enough to come into a ball, but not too sticky. If you have added both egg yolks and the mixture is still too dry, add a dribble of water, and again use your judgement.
   
   4. Once the mixture comes together enough to form a ball, wrap the pastry ball in cling film and refridgerate for 30 minutes.
   
   5. Place a baking tray into the over and preheat at 200 degrees C if you have a fan assisted oven, 220 degrees if not, gas mark 7.
   
   6. Grease your pie dish.
   
   7. Remove the pastry ball from the fridge. Dust some flour on a clean work surface to ease rolling. Split the pastry ball in half. Roll out the pastry and use to line your pie dish. I normaly wrap my rolling pin in cling film before I roll, this stops any of the pastry sticking to your pin.
   
   8. Trim the excess pastry from the edge of the pie dish.
   
   9. Empty the tinned cherries into the pastry covered pie dish. Sprinkle ground cinnamon into the cherry mix.
   
   10. Roll out the remaining pastry and cover the top of the pie. Press the top and bottom edges of the pastry together, trim any excess from the new pastry lid.
   
   11. Decoration! Crimp the edges of the pastry using your index finger and thumb. score a hole in the top of the lid with a sharp knife to let the steam out when baking. Brush the pie lid with a little milk. Any excess pastry you have use to make some pretty leaves or other shapes to decorate the lid. Stars are nice for christmas. The milk should help any pastry decoration stick. Sprinkle with granulated sugar.
   
   12. Place the pie dish on the preheated baking tray in the oven and bake for 15 mins. Reduce the temperature to 160 degree (fan assisted)/ 180 degree (non fan assist)/ gas mark 4 and bake for an additional 15 - 20 minutes til the pastry is a lovely light golden colour!
   
   Allow to cool very slightly! And enjoy! It's lovely with icecream!