Place the sugar in a saucepan over a low heat with 100ml of water until disolved. Add the lemon juice and the stoned cherries, turn up the heat and cook gently for five minutes. Take one tablespoon of the cooking juices and disolve the corn flour into it. Mix well and then add to the cherries in the saucepan and cook for two or three minutes longer until thickened. Turn of the heat and leave to cool.

Roll out half of the pastry on a floured surface to around 3mm thickness. Line a 20cm pie dish and then add the cooled cherries. Roll out the remaining pastry and trimmings to form a lid for the pie. Moisten the edges of pastry in the pie dish with water and then carefully lift the lid, using the rolling pin, over the pie and press down the edges using a fork. Carefully trim off any excess pastry. Make a small hole in the top of the pie and place in the fridge for 30 minutes to chill.

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