For the cherry compote, place the cherries, sugar and lemon juice into a small saucepan, over a medium heat and cook stirring until the juices come out of the cherries, about 3 minutes. Mix the 2 tbsp PPP flour with 3 tbsp water and stir into the cherries. Continue to cook until the cherries have softened, and the sauce is thick and rich.
Remove from the heat and cool.
For the pastry, combine the flour, xanthan gum, salt and diced butter in a food processor or blender and blend to a bread crumb texture. Whisk together the egg, yolk and iced water.
Tip the flour mix into a bowl and pour over the egg/water mix. Mix and gently knead to bring it all together then let rest for 10 minutes.
Divide the dough in two and roll each piece, into a rectangle, between two pieces of baking paper until approx. 30cm/40cm.
Trim the edges of each rectangle and then cut into 6 smaller rectangle pieces by cutting down the middle horizontally then make two cuts vertically.,
Brush the top 3 pieces of pastry with some of the egg yolk then spoon over some cherry compote place a bottom piece of pastry over and use a fork to crimp and seal the edges.
Brush the top of each pie with egg wash and make 3 small slits in the top. Sprinkle with the raw sugar and bake for 15 minutes in the preheated oven, until golden and crisp.