Cherry and raspberry pie with sweet short pastry

(If using fresh cherries, remove stems and then pit using a cherry or olive pitter or chopstick.) Place cherries and the water in a medium pot on medium heat. Cover and bring to a simmer.

Once there is a considerable amount of juice in the pot, stir in the sugar and lemon juice and continue to cook until thick and jammy. Stir in the raspberries and leave to cool.

Meanwhile preheat the oven to 190°C and grease a pie dish (about 25cm in diameter) with butter.

Roll out 1 sheet (or half a block) of pastry to about 2-3mm thick and line the greased pie dish with it. Don't worry if it tears in places; shortcrust pastry is very forgiving – just squish it back together. You may need to use the off-cuts and some of the other sheet of pastry to line the whole dish. Trim around the edges to create a neat-ish look. Prick the base with a fork in a few places and brush all over with beaten egg. Bake for 12-15 minutes until light golden. Remove from the oven and set aside to cool.

Fill pie shell with cooled filling. Cut remaining pastry into 1cm-wide strips and weave into a lattice then carefully place on top of filling and trim. If you can't be bothered doing a proper lattice (as it can be a little fussy and time-consuming), just arrange the strips on top of the pie in a criss-cross pattern. Brush lattice with remaining egg.

Bake for 20-25 minutes or until the pastry is crisp and golden. Serve warm or hot with custard, whipped cream or vanilla ice cream.