How to cook
Mix the flour, butter and powdered sugar and knead them with your hands until you get uniform crumbs. This is more easily done in a food blender. Add the egg beaten with the water and mix again, until homogeneous. Wrap the dough in plastic wrap and put it in the refrigerator for half an hour.
Combine the cleaned from pits cherries with the sugar and grated lemon peel in a tray and put them on the stove. Add a spoon of vanilla and mix it for 5-10 minutes slowly.
Once the cherries begin to soften, add the starch dissolved in the lemon juice. Stir and allow it to thicken so that it does not get runny in the pie. Allow the thickened cherries to cool well.
Divide the dough into 2 parts - a larger one for the bottom and a smaller one for the top, for decoration. Roll out the bottom crust and place it in a lightly greased 8-inch diameter baking dish, covering the walls nicely.
Add the cherry mixture. Roll out the smaller dough sheet and cut it with a serrated knife into long strips that you then crisscross over the pie.
If you still have some crust left, cut it in small squares, and decorate the perimeter of the pie. Optionally, brush the top with beaten egg with a spoon of milk and sprinkle it with plenty of sugar.
Put the cherry pie to bake in a moderately heated 356°F (180 °C) oven until ready.