6 oz flour
pinch of salt
half tsp powdered cinammon
3 oz margarine
water to mix
three quarter pound cherries
sugar
egg to glaze

Sieve the flour, salt and cinammon together. Rub in the fat and mix with
sufficient water to bind. Put the cherries into a shallow dish, sprinkle
with sugar and a little water, over with the pastry and decorate as
desired. Glaze with a little beaten egg. Bake at 425 F for 40 mins. Serve
with cream or custard.