Roll out 2/3 of the pastry and line a deep 9" pie tin with it. Blind bake for 15 minutes then set aside to cool
Drain the syrup from the cherries and put it in a saucepan, keeping 1/3 of it aside - mix the cornflour into the set aside syrup
Add the sugar to the syrup in the pan and bring to the boil. Once boiling, stir the cornflour mix in and simmer until thickened, around 3 minutes to cook the floury taste away
Stir in the butter, lemon juice and mixed spice
Fold in the cherries. Taste the filling and make sure it's sweet enough
Fill the pie shell
Cut strips from the leftover pastry and decorate the top of the pie however you wish. Glaze with the milk then sprinkle with sugar and a dash extra cinnamon
Bake at gas 6 / 200C / 400F for 20 minutes or until the pastry on top is golden
Let cool completely before slicing or serve warm with ice cream or custard
