A centennial English classic.

Simple And Easy Cherry Pie

INGREDIENTS

1. 6 9-inch (23 cm) homemade (see recipe) or store-bought shortcrust pastry rolls
2. 2 1/4 lbs (1 kg) cherries, washed, pitted and halved
3. 1 1/2 cup (375 ml) cold water
4. 1/2 lb (225 g / 1 cup) white sugar
5. 4 tbsp. cornstarch
6. 1 beaten egg

PREPARATION

1. With the rack in the middle position, preheat the oven to 350 °F (175 °C).
2. In a saucepan, add the cherries and enough cold water to cover them. Bring to a boil.
3. Add the sugar and cornstarch and mix well. Continue to cook over medium heat for 10 minutes or until the mixture thickens. Mix regularly. To book.
4. Prick the bottom of 3 pie crusts. In each, add one-third (1/3) of the cooked cherries using a large slotted spoon, to avoid adding excess liquid to the pie.
5. Cut the other 3 tart shells into 1 cm wide strips and place them in a checkerboard pattern on the 3 cherry tarts.
6. Lightly brush the tops of the crusts with the beaten egg.
7. Bake for 45 minutes or until the crust is golden brown.