Traditional Kentish Cherry & Almond Pie

Pit fresh cherries (or use well-drained canned ones) and toss with sugar and a tablespoon of cornflour.

Line a pie dish with shortcrust pastry.

Spread a thin layer of frangipane (ground almonds, butter, sugar, egg) on the base.

Pile the cherries on top of the almond layer.

Cover with a pastry lid or a lattice pattern.

Bake at 190°C for 35-40 minutes until the pastry is crisp and golden.

Serve warm with clotted cream.