Deep-filled cherry pie with polenta pastry

Ingredients

Store Cupboard

  • 275g of plain flour, plus extra to dust
  • 40g of polenta, (quick cook)
  • 50g of caster sugar, plus extra to sprinkle
  • 1 pinch of salt
  • 1 medium egg, beaten
  • 200g of golden caster sugar
  • 2 tbsp of cornflour

Spices & Dried Herbs

  • 1 tsp cinnamon

Dairy

  • 200g of unsalted butter, chilled and cubed

Fruit & Vegetables

  • 1.7kg cherries, pitted
  • 1 lemon, zest and juice