American Cherry Pie

Pie crust:
450g plain flour
1/2 level tsp salt
140g lard or vegetable shortening
iced water

Filling:
500g cherries stoned
60g caster or vanilla sugar
2 tbsp flour
30g butter

Method:

Sift flour and salt.
Using a pastry blender or two knives (a processor will make it too smooth) cut the lard into the flour until the mixture resembles coarse crumbs.
Sprinkle the water over one tablespoon at a time mixing it in quickly and lightly with a fork until the pastry will form a ball.
Divide in two and roll into two balls handling as little as possible.
Roll out one half and line in 8in (20cm) pie dish.
Chill.
Mix the filling except the butter and fill the pie.
Dot with butter.
Roll out the pie lid brush the edges of the case with water lay the lid on top trim widely then tuck the edges under neatly.
Crimp with a fork or flute with your fingers.
Sprinkle on sugar.
Bake at 220¡C (425 F gas mark 7) for 10 minutes then at 190¡C (375¡F gas mark 5) for 3040 minutes more until slightly browned

Serves 8