Nothing says summer like the cherry pie. A must try recipe.

Ingredients: (Serves 6-8)

• 1 recipe basic crust
• 140 g/5 oz caster sugar
• 2 tablespoon quick-cooking tapioca or cornstarch (cornflour)
• Zest and juice of 1 lemon
• 680 g/1½ lb stoned fresh or frozen sweet cherries

Method:

Preheat the oven to 200°C/400°F/Gas mark 6. Mix the sugar, tapioca and lemon zest and juice together. Pour the mixture over the cherries in a medium bowl and toss gently to coat evenly. Roll out half the quantity (one disc) of the pastry dough and line the bottom of a 23-cm/9-inch pie dish. Chill in the refrigerator while preparing the lattice.

Roll out the second disc of pastry dough. Using a pastry wheel or a sharp knife, cut into 2.5-cm/1-inch strips. Remove the bottom crust from the refrigerator and fill with the cherry mixture. Form the lattice top.

Place the pie on a parchment paper-lined baking tray and bake for 20 minutes. Check the crust and if necessary cover the edges with aluminum foil to prevent over browning. Continue baking for 35 to 40 minutes, until the cherry filling bubbles and the crust is golden brown.

Transfer to a wire rack and cool for 1 hour. Serve warm or at room temperature.