Traditional Buckinghamshire Cherry Pie

Pit fresh black cherries and toss with sugar and a little cinnamon.

Place the cherries in a deep baking dish.

Add a drop of almond extract or a splash of gin (a local touch).

Cover the dish with shortcrust pastry, crimping the edges to seal.

Cut small steam vents in the top.

Bake at 190°C for 30-40 minutes until the pastry is golden and the cherry juice is thick.

Serve warm with cream.